Braised Duck with Cabbage and Lingonberry Sauce
This is a very hearty dish that men will especially appreciate. The recipe is designed for a large cauldron with a capacity of 7 l, which allows you to prepare many portions (about 15 or more). If necessary, the amount of ingredients can be safely reduced by 2 or 3 times.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- duck
- cabbage 2 kg
- tomatoes 400 g
- cumin 1 tbsp
- rosemary sprigs 2-3
- onion 150 g
- carrot 150 g
- salt
- pepper
- vegetable oil
- lingonberries 500 g
- water 250 ml
- sugar 2 tbsp
- starch 2 tbsp
Instructions
Step 1 of 16
Dice the onion.
Step 2 of 16
Grate the carrot using a medium grater.
Step 3 of 16
Dice the tomatoes.
Step 4 of 16
Finely shred the cabbage (by hand or using a food processor).
Step 5 of 16
Cut the duck into small pieces, removing excess fat beforehand.
Step 6 of 16
Sauté the onion in a cauldron (or pot) with vegetable oil.
Step 7 of 16
Add the carrot and sauté slightly.
Step 8 of 16
Add the duck and brown it slightly.
Step 9 of 16
Add the tomatoes and stir. Season with salt and pepper to taste. Cover with a lid and braise over low heat for 30 minutes.
Step 10 of 16
Add the cabbage to the cauldron.
Step 11 of 16
Stir in the cumin. Cover with a lid and braise over low heat for another 45 minutes.
Step 12 of 16
Optionally, add rosemary sprigs 15 minutes before the end of cooking.
Preparing the sauce
Step 13 of 16
Place the lingonberries in a small pot, add sugar and water. Cook for 5–7 minutes.
Step 14 of 16
Dissolve the starch in 50 ml of cold water.
Step 15 of 16
Pour the mixture into the lingonberries, bring to a boil and immediately remove from heat.
Step 16 of 16
Blend the mixture with a blender. Serve together with the meat and cabbage.