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Duck leg with red cabbage

Duck leg with red cabbage

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I marinated the duck legs in time with soy sauce, balsamic vinegar cream, brown sugar, cinnamon, anise, chilly, hot smoked paprika, I left them for about 3 hours turning them from time to time on all sides. After this time , I took the thighs out of the marinade, I squeezed them well with a paper towel and I placed them with the skin down in a well-heated pan and I let them brown, I turned them on the other side as well. After they caught a beautiful color on both sides, I transferred them to an oven tray, I added the marinade in which they were, a little milk and I put them in the oven to penetrate well and to soften.

I cut the cabbage into thin strips, I put it in a pan with hot oil, I added salt, pepper and I left it on low heat to soften well. At the end I added the vinegar mixture with sugar and I left for another 10-15 minutes to evaporate the smell of vinegar, then I turned off the heat.

Great appetite!

I'm not a big meat lover, but if you tell me the word RATA & # 8230. Things are already changing and my taste buds are starting to go crazy and I have no peace with them until I give them & # 8230rata :).

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Method of preparation

We clean the duck well, we codify it with salt, pepper and rosemary and we give it a good massage so that the ingredients fit well in it. We leave it preferably overnight in the refrigerator.

The next day we will fill the duck with diced apples and orange, mix the apples with a little salt, pepper and a rosemary powder, add the duck and the cinnamon stick and the cloves were stuck in the duck. We catch it well by the legs, I put the pulpits through the skin, we closed it well so that the filling doesn't come out, we put it in a yena bowl in summer to put oil or water, cover it with foil and put it in the oven for 2 hours. Let it simmer for the first half hour and then put the flame on the right heat until it is ready.

When there is half an hour left, make a sauce from a spoonful of mustard and a spoonful of honey. it is beautifully browned and well done.

Finely chop the cabbage, finely chop the onion, heat it with a little oil, add the diced apples, then add a teaspoon of sugar and caramelize the onion and the apple a little, add the cabbage and the cod. We put as much water as needed to make the cabbage well, at the end we added a little borscht.

Baked duck legs with sauerkraut

Baked duck legs with sauerkraut. This premieres in my kitchen! This is the first time I cook and eat duck meat. I'm very afraid, in fact I'm not afraid at all, that it won't be for the last time.

Although duck meat was eaten in our family (my grandparents raised ducks), I can honestly say that I was not really tempted to taste the food. And I wasn't forced to either. Although I'm sure they fooled me somehow, I don't say no, but on my own initiative I certainly didn't put the spoon in my mouth.

I don't want to bore you, so I'd better tell you about these duck legs with red cabbage. I saw them one evening in the shop window and, I still can't explain myself, they caught my attention. I thought I'd do something good with them. I also asked Peter: Do you want to? Peter said yes, so I put them in the basket.

The next day I prepared what you will see below. An experience that is required to be repeated as soon as possible!


Step 1

Duck breast with red cabbage and orange sauce

1. Red cabbage: Cut the cabbage very thin and rub it with a teaspoon of sugar. Chop the julienned onions and put them together to boil in red wine. Let the cabbage cook for 45 minutes - 1 hour or until it reaches the desired texture, but it would be preferable to remain slightly crispy. Season with salt and pepper to taste. At the end, add 1 tablespoon of butter and mix.

2. Duck breast: Shape the duck breast (the 4 pieces to weigh about 800 g), ie clean it of the skins, and cut the excess fat from its edges. We cut the skin, to facilitate the cooking of the fat, and we fry the breast in a hot pan, without oil, first on the side with the skin, then on the side with the meat. Put the breast in another pan and continue baking in the oven for 6 minutes at 180 & degC. Add the excess fat to the cabbage.

3. Orange sauce: Wash the oranges, then peel them on a grater. Peel an orange, grate it and cut it into small pieces. In the same pan in which I fried the breast, I poured the juice obtained from oranges. Let it boil and add 80 g of sugar over low heat. At the end, after reaching the desired consistency, pass the orange juice through a sieve. Add the grated peel and the orange slices. Add 1 tablespoon of butter for creaminess and taste, as well as salt and pepper to taste.

4. Drain the cabbage through a fine sieve and place it on the plate together with the sliced ​​duck breast, over which we added the orange sauce. We can sprinkle thyme leaves for the smell. Good appetite!

Duck with red cabbage

A delicious duck recipe with red cabbage from: duck breast or thighs, red cabbage, onion, sea, carrot, cumin seeds, enibahar, honey, duck lard, salt and pepper.

The large amount of vitamin C contained in this vegetable helps the heart and cardiovascular system to cope with fever by strengthening the immune system.

Allergies can also be successfully prevented by taking winter cabbage salads, with high levels of vitamin C and antioxidants helping to regulate the immune system's reaction to interaction with external factors.


  • 600 g duck breast or thighs
  • 1.5 kg red cabbage
  • 1 large onion
  • 1 carrot
  • 1 teaspoon cumin seeds
  • 4-5 grains of enibahar
  • 1 tablespoon honey
  • 150 g duck lard
  • salt
  • pepper

Method of preparation:

Peel the meat, wash it, drain it and wipe it with an absorbent cloth. P

salt it with salt and pepper and fry it in 50g lard, over low heat, until it penetrates well and browns nicely on all sides.

Finely chop the cabbage, then rub it with a tablespoon of coarse salt and squeeze it well with the juice it leaves. Finely chop the onion and put the carrot on a large grater.

Melt the remaining lard in a saucepan and simmer the onion and carrot. After 3-4 minutes add the chopped cabbage and mix well.

Put the cumin seeds, thyme and honey in the pan. Cook the cabbage for 15-20 minutes, stirring occasionally, then add the wine and season with salt and pepper.

After 10 minutes, put the fried meat, vegetable soup, stir and put the pan in the oven for about 60-70 minutes on low heat.

Ingredients candied duck legs & # 8211 duck in its own lard

For 2 servings of duck confit:

  • 2 duck legs
  • 3-4 branches of fresh thyme
  • 2-3 cloves of garlic
  • 1 teaspoon ground black pepper
  • 2 teaspoons coarse salt
  • 350-500 ml. duck fat (or as needed). I collect duck fat from preparation of duck breast and I use it for confit.

For the salad served with duck legs in the image above:

  • 1 apple suitable
  • 1 small celery
  • 1 carrot
  • 2 slices of toast
  • 4 slices of orange
  • 2 thin, round slices of cooked or boiled beetroot (from beet salad)
  • 1 teaspoon mustard with whole grains
  • 1/2 teaspoon honey
  • 1 tablespoon lemon juice
  • 1 pinch of salt
  • ground black pepper
  • chopped raspberry leaves
  • 1 teaspoon cold duck fat

How to prepare candied duck legs & # 8211 duck confit

Before you get down to business, keep in mind that the above ingredients are for two people. Another observation: I cooked the legs in a slow cooker, but they can also be cooked in the oven.

Because duck legs should stay in a mixture of salt and spices for at least 8 hours in the refrigerator, I recommend you start cooking in the evening.

1. Crush the garlic, finely chop the thyme leaves and mix well with the salt and ground pepper.

2. Wash duck legs with cold water. Wipe well with a napkin and pass through the flame, to burn any remaining small feathers. A kitchen torch would be very useful for this operation.

3. Rub the duck legs with the mixture of salt and spices. Put the duck legs in a bowl and put the remaining salt on top of them. Cover the bowl with the lid (or cling film) and refrigerate overnight. The classic duck confit recipe requires even more salt, I reduced it considerably after the first attempts.

4. The next day, the duck legs are washed with cold water by the mixture of salt and spices. Drizzle well with a kitchen towel and place in the dish in which they will be cooked. I recommend you choose a small bowl, just enough to fit the thighs well, without being crowded. The larger the volume of the vessel, the more fat will be needed.

Cooking duck confit

5. Melt the duck fat in a saucepan without boiling. I often have leftover fat left over from cooking duck breast & # 8211 click for recipe.

6. Pour the fat over the duck legs, just enough to cover them.

7. The duck legs are cooked on a very low heat in the oven (130-150 degrees Celsius), as long as it is needed to be very penetrated, without browning at all. If it is noticed that the fat tends to sizzle or form blisters, the fire is reduced. Try the degree of cooking after 2-3 hours. If a toothpick penetrates the meat without the slightest resistance, the meat is done. Basically, when the pulp is lifted, catching it by the bone, the meat should detach from the bone of its own weight. On the slow cooker, which I set to & # 8222low & # 8221, the process took 4 and a half hours.

Keep duck legs in your own lard

8. Remove with a whisk, with maximum care for our duck legs in lard, so as not to loosen. We place them in a jar or casserole suitable for storage. Pour the warm fat over the duck legs, previously strained through a fine sieve, until it completely covers them.

9. Cover well the bowl / jar in which I put the duck legs with a suitable lid and store in the refrigerator or in a cold room. They will last without problems for 3 months, impregnating themselves with more and more flavor as time goes on. Basically, the fat will harden, cold, and will preserve the meat perfectly, isolating it from contact with air. Duck legs are much better after spending some time in their own fat. Therefore, I recommend that you do not consume them as soon as you have prepared them. Give them at least a week to fully develop their flavor.


10. When you want to serve the duck legs, gently heat the jar (or casserole) in a saucepan with water. Put the jar in the pan, pour cold water and then put it on the fire, heating it slowly, until the fat begins to liquefy. We do this so as not to break the duck legs, so we carefully remove them from the fat. Drain them a little and place them with the skin down in a well-heated pan, without adding any other fat.

After they are well browned, they are served with various garnishes, one of the most suitable would be cabbage hardened red (click on the link for the recipe), then the bean curd, inseparable from the duck confit, various salads, etc.

My garnish proposal

Because this duck confit has a robust taste and is very consistent, this time I decided to add a light and seasonal salad, with a pleasant sweet-sour taste, which happily counterbalanced, in my opinion, the meat.

I grated in an bowl 1 apple, 1 carrot and 1 small celery (all peeled). I sprinkled them with 1 tablespoon of lemon juice. I added the mustard with whole grains, honey, ground black pepper and very little salt, then mixed well.

From 2 slices of toast, I cut 2 circles and lightly fried them, then greased them with a little cold duck fat. Between 2 thin slices of orange I put a slice of beetroot, then I put this & # 8222sandwich & # 8221 over the toast. I divided the celery salad over the orange and served it with duck meat, garnished with onion leaves.


Duck legs with sauerkraut, lusts fulfilled on a gloomy autumn day.

Beautiful colors on the plate, matched to the colors of the season, perfect flavors, tastes and textures that turn an ordinary lunch into a special one.

Although I like duck meat and I cook it at least every 3-4 months, I don't know how it is because on the blog I only have the recipe for duck on sauerkraut and, today, the recipe for duck legs with sauerkraut.

I prepared this recipe inspired by Hungarian cuisine. If you came to the blog for the first time, I will let you know that my husband is Hungarian, so it is normal for me to bring you such recipes as well.

I still have one on the blog recipe for red cabbage, of German inspiration. That's what I ate on my first vacation with my husband in Germany, with their family friends, nice and very welcoming people who remained in my heart.

My mother did not prepare hard red cabbage in her life and she squinted a little when she heard what I wanted to cook. But she liked it very much, so I feel encouraged and I post the recipe in the hope that you will find it just as tasty.

As for duck meat, I admit that I like my thighs more. And there is no better bird meat than duck meat. Red meat, sweet taste, slightly oily skin that becomes crispy during the cooking process, are exactly what I like about them. In addition, they cook easily. I promise you won't make much effort and you don't need special techniques to prepare duck legs with red cabbage! If you follow my instructions you can't go wrong.

As for the red cabbage, don't be afraid that it won't be what it should be, even if at the beginning its smell won't inspire you too much. Cinnamon, cumin and apple are the ones that contribute to the extraordinarily good taste. And there would be the caramel sauce. I have already left you many clues about the final taste, but if I could I would send you something of its taste. I'm sure that's how I would convince you. The recipe deserves the highest grade!

I think you will love duck meat too if you try this recipe. With this steak recipe you can quickly gather your people at the table, because they would go for lunch for the family on a Sunday.

I leave below the list of ingredients and how to prepare duck legs with sauerkraut.

Duck meat - between yes and no?

The duck is a bird with red meat, very nutritious and tasty. Duck meat is a source good high quality protein. Without skin, it has an even lower caloric value than chicken.

One serving of duck meat contains half the recommended daily dose of nicotic acid (vitamin B3), iron and selenium. Besides all this, it is also a good source of lean protein. It can be low in fat and saturated fatty acids. If the skin is removed from the duck breast, then it has a lower content of saturated fats and fatty acids than chicken breast.

A serving of 100 grams of skinless duck breast meat contains 140 calories and 11.2 g of fat.

Duck meat is a good source of protein, niacin, phosphorus, riboflavin, iron, zinc, vitamin B-6 and thiamine and lower amounts of vitamin B-12, folic acid and magnesium. It is relatively rich in fat and cholesterol, if the skin is consumed.

Duck meat is recommended for strengthening the immune system, nervous system and digestive system. Ensures the development of the body, so it should not be missing from the diet. Duck fat gives a special flavor to dishes of any kind.

In addition, there is a great advantage of weighted consumption of duck meat, and this is given by duck fat. The melting point of the fat rate is only 14 degrees Celsius, much lower than human body temperature and for this reason is easy to eliminate compared to melting points of beef, pork and chicken fat which are 45, 38 and 37 degrees Celsius. The low melting point of fat allows duck meat to be very delicious even when served cold.

On the other hand, the duck egg contains iron, zinc, potassium, retinol, vitamin K and can help those with insomnia, digestive problems or hypertension. The downside is that the duck egg contains a lot of cholesterol, so it will be consumed less often and only well cooked.

Pekin ducks are very widespread and appreciated in Europe and the USA for their meat, which is said to be the tastiest poultry meat.

Ingredients Duck in the oven with red cabbage garnish:

  • A piece of young and fat duck, below you can see the protagonist, I have not seen a more perfect flying:

  • 2-3 sour apple slices (ionatan, idared, granny smith)
  • 1 orange slice
  • salt pepper
  • a cinnamon stick
  • 4-5 cloves (optional)
  • 2-3 cloves of garlic
  • 1 red cabbage (mine weighed 2 kg)
  • 2-3 sour apples
  • 2 tablespoons sugar
  • 1 small onion
  • 2-3 tablespoons of oil
  • salt, pepper, cumin, nutmeg, cinnamon and / or whatever spices you like
  • vinegar (optional, I did not put)

Rub the duck with salt, pepper and rosemary on the inside and on the outside:

Wrap and refrigerate overnight.

The next day, fill the duck with sliced ​​apples, orange, garlic cloves, which are mixed with salt and pepper to taste, cloves and put in the bird's cavity (a bit shameless cavity!) With a cinnamon stick:

Close the duck, inserting the feet into the skin:

Place in a large bowl (it will leave a lot of liquid) without adding any fat or liquid, wrap in aluminum foil and bake for 2 hours, of which the first 20 minutes at 210 degrees, then reduce fire at 190. Towards the end of this time the meat is controlled, if a toothpick enters it easily, without any resistance, and the juices that come out are clear, it means that the rate is made. It is brushed with the glaze obtained by mixing the mustard with the honey, it is reintroduced in the oven until it is colored, it is turned with the back, it is also brushed, it is left to brown, it is returned again for a last glaze, and in maximum five minutes it will be ready. I'm sorry, the guests were crazy about the smell and impatience and I failed to take the whole picture, but here it is sliced ​​and placed on the red cabbage garnish of Maya (

Garnish: fry finely chopped onion in oil with diced apples, add sugar and caramelize lightly. Add chopped noodles, a glass of water, salt and spices & # 8211 don't be stingy with them. I seasoned it with cumin, nutmeg powder, bay leaf, cinnamon powder and pepper. Let it simmer until the cabbage is well done & # 8211 if necessary, add a little warm water. Maya says that it can be soured with vinegar for whoever wants it, I didn't sour it because I really liked it that way, sweet, it goes perfectly with pork or fatty poultry (duck, goose).


  1. Motilar

    Can fill the gap ...

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