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Duck breast with apples and sauerkraut

Duck breast with apples and sauerkraut

Category: Meat dishes
Duck breast with apples and sauerkraut

Ingredients

Duck breasts 6 items
Apples 500 g
Apple juice 100 g
Sauerkraut 1 kg
Spices and condiments taste

Cooking method

  • Well, something like this.
  • Everything is extremely simple and deliciously delicious!
  • Here I have already told how breasts are obtained from a duck carcass, but this time there were breasts ..., in general, there were just breasts.
  • Two or three hours before, rinse the breasts, dry them and ... well, let it be, marinate. This, of course, is said loudly, but nonetheless. Just add a little garlic, salt, stir and ... that's it. Put the bowl in the refrigerator and let it stand.
  • Cooking is best done in a cauldron. But in the absence of a stamp ..., in general, we took a cast-iron, thick-walled pan, put it on the fire, slightly heated the breasts and sent it there.
  • 🔗
  • The task is worth - fry the breasts so that the crust forms. Do not throw away the garlic. Let it stay with the breasts.
  • 🔗
  • Apples. Of course, it's best to take Antonovka, but, alas, there is no stock. Therefore, they chose the most sour and juicy. Although, to be honest, they still turned out to be sweetish, they did not spoil anything. Peel and cut into slices.
  • 🔗
  • Put it on top of the breasts in a cauldron. Herbs, spices, condiments. I deliberately do not give a list of these spices. It's a matter of taste. Sharper, more aromatic ..., in general, in accordance with preferences and tastes, choose a set for yourself.
  • 🔗
  • The apples seemed a little dry. After all, it's January. Therefore, we added some apple juice to the cauldron.
  • 🔗
  • We keep the pan on low heat under a closed lid for an hour and a half. This is the picture we will have as a result.
  • Gently take out the breasts and apples with a slotted spoon, be sure to drain the fat.
  • 🔗
  • Cabbage queue. It is imperative to rinse well. Leave a minimum of acid. And more ... if the cabbage is cut long, it is better to chop it a little.
  • 🔗
  • And then stew the cabbage in that fat-apple mixture, over low heat, as they say, until tender. The main thing is not to overexpose. So that the cabbage does not go into porridge. She will be soaked in all the duck and apple splendor that remains in the pan.
  • 🔗
  • The duck is soft, juicy and aromatic. Cabbage ..., here, you know, another question - which is tastier: cabbage or duck. True true.
  • 🔗


Taramara
Is it really possible to look at such beauty and read about such deliciousness at the end of the working day ?!
I really want to.
I wonder if duck breasts are sold separately? Somehow they did not come across.
OlgaGera
I need to cook ... I really want the duck
Thank you,Ivanych!
Alena
Many thanks to Ivanych for the recipe, he has become a regular in our family for cooking duck.
I take not only the breasts, but in general any parts (: which are found in the freezer of the store).
It turns out very tasty.
And, really, you can't define: which is tastier, cabbage or duck!
Ivanych
Health!
I'm glad I liked it.
 

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