Braised Duck With Red Cabbage(German)
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A home-kitchen version of braised duck with red cabbage(german), written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 (5 lb.) duckling, cut up
- salt and pepper to taste
- 1 medium head red cabbage
- 1/3 c. lemon juice
- 1 tsp. sugar
- 1/4 lb. salt pork, diced
- 1 onion, chopped
- 1 Tbsp. flour
- 1/2 c. red wine
Method
Wash
duckling and
pat
dry. Season with
salt
and pepper.
Place in
shallow pan
and roast at 375° for 30 minutes. Meanwhile,
blanch
cabbage
in
boiling
water
for
5 minutes. Drain
and sprinkle with lemon juice.
Fry salt pork in
a large saucepan.
Add onion and saute until tender.
Mix in
flour.
Add cabbage, red wine and sugar.
Season with salt and pepper.
Cook slowly,
covered
for 30 minutes.
Put the partially
cooked
duck pieces and some of the drippings from the pan over the cabbage. Continue to simmer, covered, for 1 hour
or
until duck is cooked. Add more red wine while cooking, if desired.
Rate:
