Preparation:
1. Cut the duck into portions.
2. Mix all the marinade ingredients in a separate bowl, pour the marinade over the duck pieces and refrigerate overnight.
3. Before cooking, shake off the marinade and brush the pieces with vegetable oil.
4. Place the duck pieces in the multicooker bowl, close the lid and turn on the program "Multi-cook", set the temperature to 100 °C for 20 minutes. Fry the pieces and place on a plate.
5. Squeeze the cabbage, add a pinch of cumin. Wash the apples, remove the core and cut into slices, sprinkle with a pinch of grated nutmeg. Cut the onion into thick rings.
6. Pour vegetable oil into the multicooker bowl and turn on the program "Fry" for 15 minutes. Sauté the onion in the oil and juice remaining in the bowl after frying, stirring occasionally.
7. Add cabbage and apples, peppers to the bowl, mix with onions and continue frying until the end of the program.
8. Place duck pieces on cabbage. Close the lid and start the program "Stew", select mode "Pressure", set the time to 25 minutes.
Advice:
When preparing this dish, you can use fresh white cabbage. In this case, before stewing, you need to add 1 tbsp to the cabbage. A spoonful of vinegar and salt to taste.

Duck with cabbage is a traditional dish of Russian cuisine, which is usually prepared in villages for Christmas. It turns out deliciously tasty and satisfying. An excellent side dish would be boiled potatoes, sprinkled with dill and poured with melted butter. Let's look at recipes with duck.

Duck with cabbage recipe

Ingredients:

  • duck – 1 kg;
  • white cabbage – 400 g;
  • onion – 2 pcs.;
  • carrots – 2 pcs.;
  • tomato paste – 1 tbsp. spoon;
  • barberry – 2 teaspoons;
  • water – 400 ml;
  • bay leaf – 2 pcs.;
  • vegetable oil – 2 tbsp. spoons;
  • black peppercorns – 6 pcs.;
  • salt - to taste;
  • basil.

Preparation

Wash the duck thoroughly and remove, if there is any remaining plumage. Then we cut the bird carcass into small pieces and place them in a cauldron. Pour a little vegetable oil and fry the meat over medium heat for 15 minutes, stirring occasionally. After this, turn off the heat and drain off almost all the resulting fat.

Meanwhile, peel the carrots, grate them on a medium grater, and cut the onions into half rings. Add vegetables to the meat, mix and continue frying for 5-7 minutes. Then pour in half a glass of water, season everything with spices, add barberries and bay leaves, cover with a lid and simmer for about 10 minutes.

Chop the white cabbage into strips, lightly knead it with your hands and pour it into a common pot, adding salt and filling with the remaining water. Cover the cauldron with a lid and leave to simmer for 20 minutes. Add tomato paste to the finished duck with cabbage and cook for literally another 3-5 minutes. Serve the dish yourself, or prepare it as a side dish or buckwheat.

Duck with cabbage in a slow cooker

Ingredients:

  • duck – 700 g;
  • white cabbage – 200 g;
  • sauerkraut – 800 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • potatoes – 3 pcs.;
  • spices - to taste.

Duck stewed with cabbage in a slow cooker Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models - a very satisfying and tasty dish. Recipes for duck with cabbage for the slow cooker are delicious and simple.

Ingredients for duck with cabbage in a slow cooker:

  • 1 kg duck;
  • 1 kg cabbage;
  • 1 onion;
  • 1 carrot;
  • 150 g tomato sauce
  • spices;
  • salt;
  • dill.

Duck in a slow cooker with cabbage: step by step recipe

How to cook duck with cabbage in a slow cooker? You can use sauerkraut or fresh cabbage. chop into small pieces.

In what mode (program) and for how long is duck with cabbage stewed in a slow cooker?

Turn on the “Baking/Roasting” mode. Pour some oil (vegetable) into the bowl. Fry the duck. Add onions, carrots and tomato sauce. Add shredded duck to the duck fried with vegetables. Salt everything and season with spices. Mix.

Turn off "Baking". Leave for 1 hour, “Stew” program. Duck with cabbage in a slow cooker is cooked until the signal. Add dill to the finished dish. Bon appetit!

Duck with cabbage in a slow cooker recipe video

Cut the duck fat (skin) into small pieces and place in a multicooker bowl. Set the "Frying" mode for 10 minutes. After the fat has rendered from the skin, discard the pieces. Place the duck, cut into medium pieces, into the fat. Place duck pieces skin side down. Cook on the same mode for another 15 minutes. After 7-8 minutes, turn the duck over.

During this time, the duck will be fried and a lot of fat will be rendered. This fat should be collected in a jar (useful for preparing other dishes); approximately 100 grams of fat should remain in the multicooker bowl. Add onions and carrots cut into medium pieces and half-circles to the duck. Also add chopped garlic. Set the “Fry” mode again for 10 minutes and cook, stirring occasionally.

Next, salt the duck, add raisins and prunes.

Rinse the sauerkraut under running water and squeeze.

Add sauerkraut to the multicooker bowl with the duck, vegetables and dried fruits.

Salt, pepper and sprinkle with spices. Add hot broth or water and set the “Stew” mode for 45 minutes, then set the “Baking” mode for 1 hour. Periodically you should look into the multicooker bowl and, if necessary, add a little broth. 10 minutes before the end of cooking, add the bay leaf. Leave the dish covered in the slow cooker for another 20 minutes. The most tender duck with sauerkraut, cooked in a slow cooker, can be served.

Enjoy your meal!

If the duck is well-fed and not old, then its meat is tender and tasty. This duck can be baked in the oven or fried on a grill, or made into pilaf, stewed potatoes or cabbage.

It doesn't take much time to prepare stewed cabbage. The main thing is to ensure that the duck meat is completely cooked.

Duck stewed with cabbage: subtleties of cooking

  • If the duck is fatty, do not fry it in oil. Her own fat can handle this quite well. There are two options for using duck fat.
  • In the first case, the fat is trimmed from the duck, chopped finely, and placed on a hot frying pan. The fat is rendered out, leaving only cracklings. They are removed, and the fat is poured into a jar and used as needed.
  • In the second case, pieces of duck carcass are placed on a dry hot frying pan and fried evenly on all sides. At the same time, the fat is also rendered, and the meat is covered with a golden brown crust. Other ingredients continue to be fried in duck fat.
  • An “aged” duck must first be soaked in the marinade. This could be water with vinegar or citric acid, wine, ketchup, even tomato juice. In this case, take into account the desired color of the finished dish, because tomato or ketchup will give the cabbage a reddish color.
  • All vegetables are added to the duck when it is almost ready. First add those vegetables that take longer to cook, then add the rest. Cabbage cooks quickly. But you need to take into account its type. Winter varieties have dense leaves, so this type of cabbage requires longer stewing. Young cabbage is cooked in literally 7-10 minutes.

Duck stewed with cabbage and cumin

Ingredients:

  • duck – 0.8 kg;
  • cabbage forks - 1 kg;
  • onions – 2 pcs.;
  • carrots – 1 pc.;
  • cumin – 0.5 tsp;
  • bay leaf – 3 pcs.;
  • peppercorns – 10 pcs.;
  • tomato paste – 2 tbsp. l.;
  • sugar – 0.5 tsp;
  • salt - to taste.

Cooking method

  • Cut the prepared duck into pieces.
  • Peel the carrots and onions and wash them. Chop the onion into half rings, cut the carrots into large strips.
  • Free the cabbage from the top wilted leaves, wash, cut into several parts, remove the stalk. Chop thinly into long ribbons.
  • Place pieces of meat into a hot cauldron and fry on all sides. Add onions and carrots, stir, sauté in the separated fat. Add tomato paste and sugar. Fry everything together for a few minutes.
  • Fill the contents of the cauldron with hot water, add salt and pepper, close the lid, reduce the heat to low, and simmer the duck for 40 minutes.
  • Increase the heat under the cauldron, add cabbage. It may take up your entire cauldron, but after a few minutes of simmering under the lid, its volume will decrease. After that, stir it by adding cumin and bay leaf. Cook cabbage over low heat until soft.

Hungarian duck stewed with sauerkraut (in the oven)

Ingredients:

  • duck – 1 kg;
  • pork belly – 150 g;
  • smoked sausage – 150 g;
  • sauerkraut – 500 g;
  • sour cream – 200 g;
  • onions – 2 pcs.;
  • salt - to taste;
  • greenery.

Cooking method

  • Wash the duck and dry with paper towels. Trim the fat.
  • Peel the onion, rinse with water, cut into half rings. Finely chop clean greens.
  • Rinse the cabbage with cold water and squeeze.
  • Cut the brisket into slices, sausage into slices.
  • Place pieces of duck fat in a hot saucepan, melt it, remove the cracklings. Add duck pieces and fry until golden brown on all sides. Remove the meat to a plate.
  • Fry the onion in the remaining fat until golden brown. Add dill and cabbage. Place pieces of meat, brisket, and sausage on top. Pour hot water into the saucepan so that it reaches only half the level of the cabbage, add salt.
  • Cover the saucepan with a lid or foil and place it in an oven heated to 200°. Simmer until the duck is tender.
  • Remove the lid or remove the foil, pour sour cream over the duck, sprinkle with dill, put it back in the oven and bake at high temperature for 10 minutes (without the lid).
  • Place a piece of duck, brisket, sausage on a plate, and place cabbage next to it. Sprinkle with herbs.

Duck stewed with fresh and sauerkraut (in a slow cooker)

Ingredients:

  • duck – 0.8 kg;
  • fresh cabbage – 500 g;
  • sauerkraut – 500 g;
  • onions – 2 pcs.;
  • carrots – 1 pc.;
  • bay leaf – 2 pcs.;
  • black peppercorns – 10 pcs.;
  • salt - to taste;
  • ground red pepper - a pinch;
  • cumin – 0.5 tsp.

Cooking method

  • Wash the duck, cut into portions, at the same time cutting off excess fat.
  • Rinse the cabbage forks in water, remove the limp outer leaves, cut into pieces, cut out the stalk and hard thickenings. Chop finely.
  • Rinse the sauerkraut in cold water and squeeze well.
  • Peel the carrots and onions, wash them, cut into strips.
  • Place duck fat in the multicooker bowl and turn on the “Fry” mode. Fry the fat until it turns into cracklings. Remove the cracklings. Place duck pieces in a bowl and fry well with the lid open until golden brown.
  • Add onions and carrots and stir. Fry for 10 minutes.
  • Pour in a glass of hot water, add a little salt and peppercorns. Lower the lid. Switch the multicooker to the “Soup” mode, simmer the duck until soft – about 40-50 minutes.
  • Turn off the multicooker. Open the lid and add fresh cabbage. Turn on the “Fry” mode and cook for 10 minutes with the lid closed. The cabbage will become limp, reduced in volume, and lightly fried.
  • Add sauerkraut. Add cumin, pepper, bay leaf. Stir.
  • Switch to the “Extinguishing” mode. Cook for 30-40 minutes. 10 minutes before the end of stewing, remove the bay leaf and taste the cabbage to see if there is enough salt.
  • Sprinkle the finished duck stewed with cabbage with chopped dill.

Note to the hostess

Even a novice housewife can cook stewed duck with cabbage. But you need to remember that you can’t put a lot of oil in dishes with duck - most often you can do without it altogether. You also need to simmer the duck until the meat is completely softened.

Cabbage loves almost any herbs and spices, so you can choose them to suit your taste. They are added to the dish 15-20 minutes before cooking, so that they have time to impart their flavor to the cabbage and duck.