Sunday, December 4, 2016

Duck with cabbage - recipe with step-by-step photos

  • 1 duck
  • 1 cabbage
  • 4 tomatoes
  • 4 spoons with tomato juice
  • 1 onion
  • 1 leek
  • 2 spoons with mustard
  • 1 spoon with honey
  • half of a teaspoon with soy sauce
  • 1 laurel leaf
  • salt
  • pepper

Clean the meat duck. Slowly detach the meat from the bones and beat it to make it a bit more tender.

In a bowl, mix the mustard with the honey and soy sauce. Add some salt and pepper.

Cover the meat with the mixture, then roll the meat and stick some toothpicks in it so that it doesn't unroll.

Put the meat in a tray and let it fry over a slow fire for 1 hour. Cover the pot with a lid.

After 1 hour, uncover the pot and let it fry some more minutes without the lid, so that the meats gets some color.

Put the meat in an oven tray, with half of the sauce that formed in the pot. Cover it with a baking paper. Let it cook for another hour.

In the meantime,  clean and chop the cabbage, the onion and the leek.

In a tray, add the other half of the duck sauce from the pot and put the chopped onion and leek and let it cook for a few minutes until yellow.

Add the cabbage and some salt and pepper, cover the pot and let it cook at slow fire for 30 minutes. You can add some water if needed.

Add the chopped tomatoes, the salt, the laurel leaf and the tomato juice and let it cook for another 30 minutes.

Add the meat and let it cook for another hour at slow fire.


The original recipe can be found here



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