Duck Stewed with Sauerkraut

Whenever duck makes it to the table, it's always the star of the meal! This duck stewed with sauerkraut is wonderfully tasty.

Recipe author

Servings:

Duck

Onion

Pork (salt pork)

250

Paprika (ground)

Salt

Sauerkraut

Broth (meat)

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 63 % 17 g

Carbohydrates 7 % 2 g

189 kcal

GI: 100 / 0 / 0

Duck paired with sauerkraut is a culinary classic, just like goose with apples. Duck isn't exactly a lean, diet-friendly meat — it carries a lot of fat — but it makes for an extraordinarily rich, flavorful dish. Duck stewed with cabbage is sure to impress guests at a holiday table, especially if you serve it on a big, striking platter. Everyone has their own way of making it; here's mine. The duck should be plump but not old. Buy a whole duck, rinse it under warm water, pat it dry with a towel, and cut it into pieces. Take a pot (I use a heavy-walled Dutch oven). Cut the salt pork into slices about ¼ inch (0.5 cm) thick and line the bottom of the pot with them. Lay the duck pieces on top of the pork, season with salt to taste, and sprinkle with paprika. Cut the onion into half-rings and scatter them over the duck. The final layer is the sauerkraut. Pour hot meat broth over everything, cover, and set over medium heat until it comes to a boil. As soon as it boils, lower the heat and simmer the duck and sauerkraut for 2 hours over low heat. The finished dish will have tender cabbage and tender meat.

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