Description
I was, I wrote an entry about, say, what a wonderful food – bag with the duck. And then I decided that I will just show pictures that turned out and I will only mention one circumstance. The hodgepodge we have prepared a very simple, rustic recipe. The recipe, by the way was taken in one of the old books. That's what happened food.
Ingredients
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Duck
1 kg
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Cabbage
1 kg
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Spices
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Carrots
2 piece
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Onion
1 piece
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Vegetable oil
Cooking
The duck turned out tender and juicy and the skin is I doing so intentionally. So, you know, that crackled. Well, like us.
Duck village. Or home as you want, and call. But well-fed the bird grain, mostly, and walked, himself, sailed in the wild. And as with a duck to do in the sense of cutting and dismemberment I have already told. Pretty detail. Who cares, tell me, give a link. In a pot of stew going, if anything, only the thigh, legs, and the parts kits from the soup (see post about butchering), where the meat is.
Than cabbage is good? Of course, the phrase: "... and to put on the table is not ashamed, and eat – not sorry" has firmly taken its place in folklore, but what to do, vegetable this is a delicious and hearty, in addition to versatility. This time the cabbage took a fresh, stock of sour this year we did not, and what we do – or "of the arm" is eaten in salads, or for soup goes sour. Although... I agree, there would be pickled was more appropriate. But I have – and then eat. This knife is very convenient to shred the cabbage. And quickly and calibrated it.
And still need. Only. Onion chopped here. Mediocre.
And a few carrots on a coarse grater to grate. Or one big. Carrots, by the way, from the cellar. Just like straight from the garden. Juicy and sweet.
A little vegetable oil. Olive here is fine. Because special temperature to catch up is not necessary.
Fry the onion until prezentatsii. Well to become quite a bit not ready.
Further carrot to the pan and after a couple of minutes to mix thoroughly. Then, stirring constantly, gently, to simmer. Cover the pan cover.
As soon as the carrots will pomagaet, give a little juice first, just continue to simmer for five minutes. It should not be quite ready. But softness to get it.
Pieces of duck spread on the bottom of the pan. Don't forget to season with salt.
Then the pepper. Best krupnovata from the mill. How much? And here already depends on you. How to love – and do it. What else? We don't put anything. And the options are many, all, again, depends on your tastes and preferences.
Right in the pot (we have it with thick bottom – right cauldron) fry the duck pieces. First one side, then the other. I like that the crust that crackled as has been said, so I fried a little longer.
And cabbage. Let it cook gently for a bit, then turn over. Stir very carefully so that all the cabbage fat... practically soaked. And again under the cover on small fire.
As the cabbage starts to magchat, put in a pan of carrots. And stir again. Constantly pereverseva contents of the pan, to ensure that goose fat was in the mass of cabbage. Impregnated her.
At a certain point, the view will change very quickly. It is important not to be lazy and work a shovel. Keep the fire small. If the cabbage is a little burn, consider yourself lost! All in vain was started. So... watch out don't get distracted.
And actually here. And the aroma.... The aroma... well, very appetizing!
No, whatever you say, and duck and cabbage is a very good Duo. Coinciding in essence....
The skin of the bird crispy, crispy!!! Cabbage soaked in duck fat, softened, but still a hint of Rustaveli left... but only a hint! Believe it or not, though just all very tasty. Delicious!!! Angel for the meal.
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