Description
"What's a duck!! One fat and bones!" And you heard these words? Offer you the recipe for duck stuffed with sauerkraut. All that excess fat will take the cabbage will become soft and fragrant. Thanks to red wine duck meat will remain juicy and there is no "Canard"smell. Prepare.
Ingredients
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Duck
2 kg
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Cabbage
500 g
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Onion
2 piece
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Salt
1 Tbsp
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Semi-sweet red wine
250 g
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Water
150 g
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Sunflower oil
1 Tbsp
Cooking
Wash the duck, RUB with salt. To postpone for half an hour. Onions finely chop, fry in sunflower oil, add sauerkraut. Mix well. Reduce the heat and simmer until almost tender.
Fill the duck with cabbage, fasten with toothpicks neck and tail.
In a deep pan or baking sheet place the duck, pour the wine and water. Close the lid or foil. Bake in the oven при180гр 1 hour and 30 minutes. Depends on the size of the duck.
Remove the lid or foil and Topcem another 20 minutes. Ready.
Serve duck stuffed-cabbage and potatoes. Choose a piece!
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