Duck with peasant chopped cabbage pickles Recipe

Cut the duck into portions (wings, breast and barks) and remove any excess fat. Remove the skin and fat from the remaining duck, place it in a pot filled with cold water and put it on the fire (you should get about half a liter of duck broth). Finely chop the skin and fat and place on a preheated cast iron skillet. Melt the fat over medium heat until the skin pieces are crispy and light brown, after which remove them with a foam. Increase the heat to the maximum. Pre-brush the duck pieces (barks, wings and breast) with a mixture of salt and ground black pepper and place in the boiling fat with the skin down. After two minutes, reduce the heat to medium, turn the slices over to the other side and fry for another 3 minutes.

Meanwhile, cut the carrots into thick rings, peel the onion (cut the adult heads in half), and crush the garlic cloves slightly with the flat side of a knife. Remove the fried meat from the pan and drain off the excess fat (leave about 100 ml in the dish). Put the vegetables in it and fry well

Squeeze the chopped sauerkraut by hand and pass the water through a strainer so that it is not too sour. Put the cabbage in the pan and mix. Top with washed black plums and raisins. Arrange the duck slices, add the eggplant and bay leaf. Pour everything over the prepared duck broth so that it covers only the cabbage (the meat will be steamed).

Once the liquid is boiling, close the lid of the pan and place it in an oven preheated to 180°C for about 2 hours. Serve boiled potatoes with butter and dill with the dish! Serve deliciously.