Duck stewed with cabbage and cranberry sauce
The ingredients are on the large cauldron (7 liter), portions of lots of turns, about 15 or more.
If you are cooking for a small number of people, the ingredients can be safely reduced to 2 or 3 times.
The sauce is ideally suited to meat!
Instead of cranberries, you can use cranberries, but then you need to add a little more sugar in the sauce.
Ingredients
- duck (weighing about 2 kg)
- 2 kg cabbage
- 400 g tomatoes
- 1 tbsp. cumin
- 2-3 sprigs of rosemary (optional)
- 150 g onions
- 150 g carrots
- salt
- pepper
- vegetable oil
sauce:
- 500g cranberries
- 250 ml of water
- 2 tbsp. sugar
- 2 tbsp cornstarch (no slides)
Preparation
Onions cut into cubes.
Carrots to grate on medium grater.
Tomatoes cut into cubes.
Cabbage finely chopped (in food processor or by hand).
Duck cut into small pieces (all the fat it is desirable to remove).
In a pot (or pan) with vegetable oil to fry the onions.
Add carrots, a bit of fry.
Add duck, lightly fry.
Add the tomatoes, stir, a little salt and pepper, cover with the lid.
Simmer on low heat for about 30 minutes.
Add the cabbage.
Then add cumin, stir, cover.
Simmer on low heat for about 45 minutes.
Optionally, for 15 minutes until cooked, you can add sprigs of rosemary.
Prepare the sauce.
In a saucepan put the cranberries, add water and sugar.
Cook for 5-7 minutes.
Starch stirred in 50 ml of cold water.
Add the cranberries, bring to a boil, and immediately remove from heat.
Mix in a blender.
Apply to meat with cabbage.
Bon appetit!
