Duck Stew with Cabbage and Potatoes

Made from everyday ingredients — cheap, quick, and easy! This duck stew with cabbage and potatoes comes out fragrant, thick, and very filling. Even a beginner can pull it off. It's a complete meal — meat, side, and sauce — all braised together in one pot.

Ninel

Recipe author

Duck fillet stew with cabbage and potatoes

Composition / ingredients

Servings:

Duck

250

Potatoes

250

Green cabbage

100

Onion

Carrot

Tomato paste

Water

500

Vegetable oil

Dried spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 47 % 9 g

Carbohydrates 32 % 6 g

111 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make duck stew with cabbage and potatoes? Gather your ingredients. You can use any meat for this stew — pork, beef, rabbit, poultry, or game. I'm using duck. Keep in mind that cooking times vary: poultry cooks fastest, while game and beef take longer. Wash and peel the vegetables first.
Step 2:

Choose a pot suited to stewing — a heavy-bottomed saucepan, a sauté pan, or a Dutch oven all work. Cut the peeled potatoes into large chunks. Put them in the pot, cover with fresh water, and add salt. Add just enough water to cover the potatoes, no more — the meat and the rest of the vegetables will braise in it too. Set the pot over low heat to cook.
Step 3:

Cut the onion into small dice. Grate the carrot on the coarse side of a box grater, or cut it however you like — rounds or matchsticks. Note that how you cut the carrot changes the result: grated carrot melts into the sauce as it cooks and blends in evenly, while strips or cubes hold their shape.
Step 4:

Rinse the meat, pat it dry, and cut it into pieces the same size as the potatoes — the stew will look nicer that way.
Step 5:

Heat the vegetable oil in a skillet. Add the vegetables and meat and cook over medium heat for 5 minutes, stirring now and then.
Step 6:

Add the tomato paste, salt, and spices — use whatever blend you like. Cook everything together another 3–4 minutes. If you're using game or beef, pour in a little boiling water and let it braise longer, about 30 minutes.
Step 7:

Shred the cabbage into strips, or cut it into squares if you prefer.
Step 8:

Add the meat-and-vegetable mixture and the shredded cabbage to the pot with the boiling potatoes. Stir; if there's very little liquid left, pour in a splash of boiling water. At the start of braising, the water should come about halfway up the ingredients.
Step 9:

Simmer the stew over low heat for 25–30 minutes. Stir occasionally and make sure it doesn't scorch — but don't let it get too soupy, either. Serve hot. Enjoy!

Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
You can swap the tomato paste for canned tomatoes, fresh tomatoes, or ketchup.
Fry with an oil that has a high smoke point. Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils, with few exceptions, smoke at a low temperature. Refined oils stand up to heat better. If you're baking, pan-frying, or grilling, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are among the most common.