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Duck in cabbage

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From our grandmothers’ recipes, portions of duck fried in oil and then sauteed with cabbage.

Ingredients:

1 piece of duck 1 pc larger onion 500 g of sauerkraut 40 g of bacon 1/4 l of cream 2 tbsp tomato puree 2 tbsp oil 1 tsp ground sweet paprika 1 tsp smooth flour

Procedure:

1. Clean and wash the duck, carve it, season with salt and fry each portion on all sides in oil
2. Add finely chopped onion and bacon, simmer and baste with hot water as needed
3. Take out the soft meat, dust the juice with paprika, add the purée and add the sauerkraut, which we finish stewing in the juice
4. Pour in the cream, in which we have carefully stirred a teaspoon of flour, boil, then put the meat and reheat.

Recommendation:

As a side dish, serve bread or potato dumplings.