Duckling on Cabbage

Duckling on Cabbage Recipe from Romania - Ingredients and Steps

Region / culture: Romania | Preparation time: 1 hour | Cooking time: 2 hours | Servings: 4

Introduction

Duckling on Cabbage is a traditional Eastern European dish that combines the rich flavors of duck with the tangy taste of sauerkraut. This hearty and comforting meal is perfect for a cozy dinner on a cold evening.

History

This recipe has been passed down through generations in Eastern European households, where duck is a popular protein choice. The combination of duck and sauerkraut creates a unique and delicious flavor profile that has stood the test of time.

Ingredients

1 duckling
1 large can of sauerkraut
3 tbsp of lard
1 tbsp of tomato sauce
0.5 tsp of paprika
a few peppercorns
salt
some borş
some unripe tomatoes

How to prepare

Clean and wash the duckling, then season it with salt.
Allow the duckling to sit for one hour.
Meanwhile, heat lard in a pan and fry the sauerkraut.
Add paprika, tomato sauce, pepper, and salt (if needed) to the sauerkraut.
To give the dish a slightly tart taste, add some borş and unripe tomatoes.
Arrange the sauerkraut in a roasting pan in an even layer.
Place the previously dried and greased duckling on top of the sauerkraut.
Put the roasting pan into the oven and occasionally baste the duckling with the liquid in the pan.
Once one side of the duckling has been roasted, turn it onto the other side.

Variations

Add some chopped apples or prunes to the sauerkraut for a sweeter flavor.
Substitute the duckling with chicken or pork for a different twist on the dish.

Cooking Tips & Tricks

Make sure to season the duckling well with salt before cooking to enhance its flavor.

- Basting the duckling with the liquid in the roasting pan will help keep it moist and tender.

- Be sure to cook the duckling until it reaches an internal temperature of 165°F to ensure it is fully cooked.

Serving Suggestions

Serve Duckling on Cabbage with a side of mashed potatoes or crusty bread to soak up the delicious juices.

Cooking Techniques

Roasting the duckling in the oven allows it to cook evenly and develop a crispy skin.

Ingredient Substitutions

If you can't find duckling, you can use chicken or turkey as a substitute.

Make Ahead Tips

You can prepare the sauerkraut mixture ahead of time and store it in the refrigerator until you are ready to roast the duckling.

Presentation Ideas

Serve the Duckling on Cabbage on a large platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a glass of red wine, such as Pinot Noir or Merlot, to complement the rich flavors of the duck.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 20g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Iron, and Calcium.

Alergens

This recipe contains gluten and dairy.

Summary

Duckling on Cabbage is a well-rounded meal that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Duckling on Cabbage is a classic Eastern European dish that is sure to impress your family and friends. With its tender duck and tangy sauerkraut, this meal is a comforting and delicious option for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a crisp autumn day, the leaves crunching under my feet as I made my way to the local farmer's market. I had always loved browsing the stalls, admiring the fresh produce and chatting with the friendly vendors. On that particular day, I stumbled upon a small stand tucked away in a corner, where an elderly woman was selling a variety of wild game meats.

Intrigued, I struck up a conversation with the woman and soon found myself listening intently as she shared stories of her adventures in hunting and foraging. She spoke of the flavors and textures of the various meats she had sampled, and my mouth watered at the thought of trying something new and exciting.

As I perused her selection, my eyes landed on a plump duckling nestled on a bed of vibrant cabbage. The woman saw my interest and with a twinkle in her eye, she offered to share her recipe for Duckling on Cabbage. I eagerly accepted, knowing that this was a culinary adventure I couldn't pass up.

The woman's eyes sparkled with mischief as she began to recount the steps of the recipe. She spoke of marinating the duckling in a fragrant blend of herbs and spices, slow-roasting it to tender perfection, and serving it atop a bed of buttery cabbage that had been sautéed to crispy perfection. My mouth watered as she described the dish, and I knew that I had to try it for myself.

After purchasing the duckling and cabbage from the woman, I hurried home, eager to begin my culinary experiment. I followed her instructions to the letter, marinating the duckling in a blend of rosemary, thyme, garlic, and lemon zest. The aroma that filled my kitchen was intoxicating, and I knew that this dish would be something truly special.

As the duckling roasted in the oven, I turned my attention to the cabbage, sautéing it in butter until it was golden and crisp. The combination of flavors and textures was exquisite, and I couldn't wait to taste the finished dish.

When the duckling was finally ready, I plated it atop a mound of cabbage and took my first bite. The meat was tender and succulent, with a hint of citrus and herbs that danced on my tongue. The cabbage provided the perfect contrast, its buttery richness complementing the duckling perfectly.

I closed my eyes and savored each bite, feeling grateful for the chance encounter that had led me to this delicious recipe. I knew that this dish would become a staple in my culinary repertoire, a reminder of the day I stumbled upon a hidden gem at the farmer's market.

Since that fateful day, I have made Duckling on Cabbage countless times, each batch as delicious as the last. I have shared the recipe with friends and family, who have all marveled at its complexity and depth of flavor. And every time I make it, I think back to that special moment when I first discovered this culinary treasure and feel a warm sense of satisfaction wash over me.

In the end, the recipe for Duckling on Cabbage holds a special place in my heart, a reminder of the joy and adventure that can be found in trying new things and stepping outside of one's comfort zone. And as I continue to cook and create in my kitchen, I know that I will always be grateful for that chance encounter at the farmer's market that changed my culinary world forever.