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Roast duck and apple cabbage

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Crispy crust, tender duck meat and excellent juice. Roast duck is number one on the list of favourite dishes for many of us. Prepare it according to our recipe and start training for the St. Martin’s Day feast. Serve it with delicious Samir Sauerkraut in a brine that will give you exceptional flavour harmony.

Ingredients:

Number of servings: 4 servings 1 piece whole duck 400 g Samir Sauerkraut in brine 200 g apple 100 g onions 10 g kminu 0.1 l oil smooth flour pepper sugar salt

Procedure:

  • Clean the duck, salt, pepper and sprinkle with cumin. Let rest in the refrigerator for at least one hour.
  • Place the duck in the oven and roast at 160 degrees for approximately two hours with the lid on.
  • When the duck is tender, remove the lid and finish cooking at 185 degrees for approximately 25 minutes.
  • Prepare the cabbage; peel the apples, remove the cores and cut into smaller cubes. Pour oil into a hot pot, add finely chopped onion, cumin and let it brown. Add the apples, sugar and lightly caramelise. Add the cabbage and simmer for 25 minutes.
  • When the cabbage is soft, dust with plain flour and boil, season with salt and sugar.

    • Recommendation:

    White cabbage from SAMIR KYSANÉ ZELÍ s. r. o. is processed in Brniště near Česká Lípa using the traditional method of pickling with salt and caraway seeds, during which important lactic fermentation takes place. It was awarded the Regional Food of the Year 2021 quality mark in the Liberec Region for its exceptional taste and quality processing. You can read more about the product on the website: https://www.kysanezeli.cz/.

    Note:

    Recipe to the article: Get to know the flavours of October recipes, which are as colourful as the colours of autumn

    Source: regionalpotravina.cz