Cabbage stewed with duck. Recipe: Homemade duck stewed with cabbage and potatoes - in its own juice. Duck stewed with cabbage and cumin

Many people associate a whole baked duck with the New Year: large, rosy, stuffed, lying on a beautiful tray and emitting a breathtaking aroma... Does your family also observe this long-standing tradition? Or are you afraid of spoiling the food and losing the money you spent? After all, you've probably heard about tough duck meat, uncooked on the inside and burnt on the outside.

Forget it! I'll tell you how to properly cook duck with sauerkraut in the oven or just stewed, and share several amazing recipes. Why with sauerkraut? Yes, because it is the lactic acid of sauerkraut that promotes better absorption of meat protein. This means that this combination of products is the healthiest! And you, knowing all the subtleties of cooking, will cope with the task perfectly and delight your loved ones.

Whole roasted duck recipe

Required equipment:

oven, baking tray with wire rack, deep bowl with a lid, the size of a bird, bowl for marinade, bowl for minced meat, sharp knife, strong thick thread (about 1 m long), long needle with a wide eye or toothpicks (10-12 pieces), a small saucepan for preparing the sauce, a large dish and a gravy boat for serving.

Did you know?

The most ideal dish for baking duck is a duck pan (synonyms: goose pan, patch) - a deep, thick-walled oval pan, just the size of this bird. It creates an optimal temperature that prevents burning and improves cooking of the entire thickness of the carcass. The shape of the duckling does not allow the resulting fat to spread, and, in fact, the meat is stewed at the bottom and browned at the top. But if you don't have this kitchen utensil, you can bake the duck on a baking sheet, in a frying pan or on a wire rack, in a sleeve or in parchment paper and foil.


Duck carcass1 piece (up to 2 kg)
Saltup to 3 tsp.
Mustard1 tsp.
Dried and crushed oregano1 tsp.
Ground nutmeg1 tsp.
Dried rosemary1 tsp.
Ground black pepper2 pinches
Sauerkraut0.5 kg
Any broth (but meat broth is better)1/2 cup
Red semi-dry wine1/2 cup
Sweet apples2 pcs.
Medium fat cream100 ml

How to prepare the main ingredient

  • A duck weighing no more than 2.5 kg is suitable for baking whole
    . A large bird is already an “old” bird, the meat of which, no matter how you cook it, will remain tough. And it won’t fit into every duckling.
  • Before introducing it into the recipe, it must be gutted and the stumps from the feathers burned off (if this has not been done before). The internal organs can be used to prepare broth, which, by the way, also appears in many recipes.
  • It is equally important to remove the coccygeal gland, which imparts bitterness to the meat during heat treatment.
  • The frozen duck was gutted by you in advance
    . It just needs to be defrosted on the bottom level of the refrigerator, and this will take about 18 hours. A faster method - defrosting in cold water - will take about 4 hours, but the beneficial properties of duck will be reduced. The slowest method - defrosting at room temperature (no higher!) - will cost you more than a day in lost time.
  • To be completely sure that poultry is cooked without foil, boil it for 20 minutes before baking or marinate it overnight.
  • If the recipe requires it to be placed in a sleeve, but there is not one, then first wrap the carcass in parchment paper, and then in 2 layers of foil.
  • To maintain physiological shape, tie the wings and legs with a strong thread, pressing them tightly to the body.

Baking technology

Prepare the marinade and duck carcass

Prepare the minced meat

Stuff the duck

Prepare the sauce

Bring the dish to readiness

Video recipe for cooking duck stuffed with sauerkraut in the oven

Don't know how to properly prepare, stuff and sew? Then you should pay a little attention to this video. The technology will be remembered once and for all.

An alternative to the proposed recipe is. It is not inferior either in the appearance of the finished dish or in taste.

Duck pieces, stewed with sauerkraut and raisins

Duration of preparation and cooking:

until 6 o'clock.
5-6 servings.
Required equipment:
2-3 liter cauldron, frying pan, 2 liter saucepan, slotted spoon, knife, poultry scissors (optional), bowl, slicing board.


Carcass cutting

Cooking technology

Tackle the meat

Stew the duck

  1. After removing the pieces of meat from the frying pan, pour the resulting fat into a cauldron and place on the fire.
  2. Add 2 bay leaves.
  3. Cut 1 large onion into wide half rings and fry. Cut 1 large carrot into thick semicircles and add to the cauldron.
  4. Reduce heat and while the vegetables are sautéing, stir them occasionally.
  5. Wash and squeeze 400 g of sauerkraut, and as soon as the onion is golden, pour it into the cauldron and stir.
  6. When the vegetables are soft, add 1/3 cup dark seedless raisins and stir.
  7. Place fried duck pieces on top.
  8. Pour 700-800 ml of meat broth, cover the cauldron with a lid and simmer over low heat for about 1 hour (without stirring).
  9. The broth will boil away, and the duck will turn out juicy and tender.

Video recipe for cooking stewed duck

Don't know how to cut a duck? Watch the video. Moreover, it will tell you another way to extinguish.

Love poultry but don't respect sauerkraut? Then you will like -turkey basics-. And a universal carnivore will like it, or not so fatty -.

Note to the hostess

Even a novice housewife can cook stewed duck with cabbage. But you need to remember that you can’t put a lot of oil in dishes with duck - most often you can do without it altogether. You also need to simmer the duck until the meat is completely softened.

Cabbage loves almost any herbs and spices, so you can choose them to your liking. They are added to the dish 15-20 minutes before cooking, so that they have time to impart their flavor to the cabbage and duck.

Stuffed duck with sauerkraut and onions, baked in the oven, will decorate the holiday menu and will please your family. This traditional dish belongs to the national Russian cuisine, in which baked poultry has always occupied an important place. Duck stuffed with cabbage and onions has a juicy and delicate taste. Fatty duck meat harmonizes well with the taste of sour sauerkraut. To ensure that you get a juicy and tasty stuffed duck, we tried to write down the recipe for this dish, taking into account all the culinary nuances and with a step-by-step description of the processes.

How to submit

  • Simply place the stewed duck into portions on plates or serve in a tureen.
  • On a platter with a whole duck, place foods that go with sauerkraut: potatoes, rice with vegetables or dried fruits and apples.

I hope everything worked out for you, otherwise it couldn’t have happened!

I look forward to your feedback in the comments. Tell us, did your loved ones like the aromatic and juicy duck with sauerkraut? Did you like everything about the cooking process? Share your experiences, tips and impressions!

The other day I had the opportunity to purchase the back part of a duck. I sat, thought and wondered how to make something like this out of it. Without hesitation, I remembered what its meat goes well with and decided to stew it with cabbage. This recipe is very simple and at the same time very tasty - I recommend everyone to try it.

Wash the duck thoroughly and remove any remaining feathers, if any.

Cut the duck into small pieces. At the same time, obviously eliminate excess fat, but without fanaticism, since it will still be useful to us.

I like stewing duck best in a cauldron, although a duck pan or even a stainless steel pan will do. So, pour a little vegetable oil into the bottom of the cauldron and lay out the duck pieces. Fry over medium heat for 7-8 minutes, then turn/stir and cook for another 5 minutes. Turn off the heat and drain almost all the fat that has formed in the cauldron.

Meanwhile, grate the carrots on a medium grater and cut the onion into quarter rings.

Add carrots and onions to the meat. Stir and continue frying over medium heat for about 5-7 minutes.

Add 0.5 cups of water. And also black peppercorns, a teaspoon of basil, bay leaf and barberry. Stir, cover and simmer for about 10 minutes.

Shred the white cabbage and lightly knead it with your hands. Add it to a common cauldron, season with 1.5 teaspoons of salt and pour in 300 ml of water. Cover with a lid and leave to simmer for 20 minutes. When the cabbage becomes more or less soft, mix it with the remaining ingredients.

Add a tablespoon of tomato paste to the prepared stewed cabbage with duck. Stir and cook for literally another 3-5 minutes.

You can serve this dish on its own, or prepare a side dish for it: mashed potatoes or boiled buckwheat. Very tasty and healthy for adults and children!

Bon appetit!


Duck can be stewed without vegetables, we even have it.

Duck with cabbage in the oven is good with any drink and for every holiday. This is a tasty, budget-friendly dish that contains both meat and side dishes. Cabbage absorbs duck fat perfectly. You can also add any fruit that duck goes well with. Even a novice cook can handle the preparation, since you only need to load all the ingredients, and the duck with vegetables is baked in the oven itself.

Cooking time:

Chop the apples, chop the cabbage with carrots and onions, add salt, marinate for 10 minutes. Cut the defrosted duck, coat with spices for 10 minutes. The process of baking duck with cabbage in an electric oven took 1 hour 30 minutes at a temperature of 175 degrees with thermal circulation. Total, excluding defrosting: 1 hour 50 minutes.

Number of servings:

I had a whole duck weighing 2 kilograms. It was baked entirely on a baking sheet 32 ​​centimeters wide along with a cabbage side dish. There were 4 servings, since during the frying process the duck shrinks in size and the cabbage is stewed.

Prepared: in the oven


  • whole duck - 2 kilograms
  • white cabbage - 400 grams
  • onions - 150 grams
  • carrots - 150 grams
  • winter apples - 300 grams
  • red hot pepper - 2 grams
  • black peppercorns - 10 pieces
  • mustard seeds - 2 grams
  • ground coriander - 2 grams
  • cumin seeds - 2 grams
  • ground turmeric - 2 grams
  • paprika - 2 grams
  • salt - to taste
  • citric acid - 1 gram
  • sugar - 20 grams

How to stuff a duck

Duck stuffed with sauerkraut in the oven will turn out especially tasty if you coat the carcass with the remaining marinade and spices before baking. Let the filling cool. Taste it and add additional salt and pepper if necessary. Then put the finished stuffing into the bird carcass and sew the ends of the belly with thread. Be sure to leave some cabbage. Some housewives add sliced ​​potatoes and a few cloves of garlic to the traditional filling.

We will reveal to you all the cooking secrets so that your stuffed duck is unsurpassed. Pour a thin layer of sunflower oil into the duckling pan, add the remaining filling and apple slices. First you need to prepare 2-3 apples and cut them into slices. Place the stuffed bird on this pillow and pour a glass of water, also add 200 ml of wine. Cover the dish with food foil and bake in the oven at 200 ºС for 2 hours. After an hour, remove the foil and pour the juice and dry wine over the duck. The dish is considered fully prepared when a golden brown crust forms and the meat is easily pierced with a fork.

Step 1: prepare the duck.

The duck pieces need to be allowed to warm up and leave at room temperature; if they are not very frostbitten, then one hour is enough. Then rinse the bird under cold running water and pat dry with disposable paper towels. Place the duck on a cutting board and trim off any loose skin and excess fat. If your cuts include a piece of breast meat, make small cuts in it where the layer of skin and fat is particularly thick.

Step 2: fry the duck.

Heat a very small amount of sunflower oil in a frying pan with a thick bottom and place the chicken pieces in it. Fry the bird over very high heat so that it gets a delicious crust on the outside, but still remains raw on the inside. I recommend first cooking the side with the most fat down for a longer time so that it can render out.

Step 3: prepare the cabbage.

While the chicken is frying, peel the cabbage from withered leaves and remove the stalk from the inside. Chop the head of cabbage into very small strips; if you can do this with a knife, that’s great, but to simplify the task, you can use a special grater or food processor.

Step 4: stew the duck with cabbage.

Remove the fried chicken pieces from the pan and place a cauldron or heavy-walled pan on the stove. First put the shredded cabbage in the bowl, and the chicken on top of it, close the lid and simmer until all the ingredients are fully cooked. Don't forget to stir the contents of the pan periodically. Not long before the end of cooking, add salt, ground black pepper, herbs, basil and other spices of your choice. And at the very end, when you have already removed everything from the heat, let the duck and cabbage simmer under the lid for 5-7 minutes
, and only then you can start serving the dish.
the power of the fire depends on your pan and stove, so monitor and adjust this point yourself.

Step 5: Serve the duck stewed with cabbage.

Duck stewed with cabbage is served as a hot dish; add boiled or baked potatoes as a side dish.
To taste, you can season it with fresh herbs or some kind of sauce, but remember that the duck is already fatty, so it is better not to add mayonnaise or sour cream to it; in extreme cases, opt for regular tomato sauce. Bon appetit! Instead of vegetable oil, you can use animal fat to fry the duck. You also need very little of it.

For convenience, you can cut the duck not into large pieces, like mine, but into very small ones.

If you want, you can completely improve this dish by adding onions, chopped into thin half rings and grated carrots to the cabbage.

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Duck with cabbage in the oven recipe step by step with photos

Preparation of products. We carefully defrost the duck; usually pieces of ice get stuck inside the skeleton. We wash and pluck the remaining feathers, if any. We wash, peel and chop vegetables. Remove seeds from apples and cut into slices. Grind the spices.

We will bake the duck carcass unfolded, so we cut it from the breast side in the center. We divide the bone and unfold it. You can leave it with the ribs, but I like it boneless, it cooks faster. We remove the skeleton, leaving only the neck with the vertebrae. We cut off excess fat in advance, otherwise it will melt in the oven and begin to overflow.

Trimmed bones can be safely added to soup.

Turn the carcass back up. The result is an even layer of duck meat in the skin. Whole legs and wings remain on the sides. This will be the front side when baking.

Cut the onions into thin strips and place them in the bottom layer on a baking sheet. The onions will fry directly in the duck fat.

Shred white cabbage as if for pickling, sprinkle it with caraway seeds. Add salt and squeeze with your hands so that the cabbage releases its juice. Dilute citric acid in a small amount of water and pour over the cabbage. This will be the second layer after the onions on the baking tray.

We also chop the carrots thinly, add salt, and mix with cabbage and cumin. Place on a baking sheet in an even layer. Vegetables absorb fat well, but they shrink in volume in the oven, so you need to add more of them.

You can take any apples, even sweet ones; in this case, they were winter apples, sour, with green skin. They do not need to be peeled, just the seeds. Cut into circles five millimeters thick. Arrange over the cabbage.

Apples shrink in size in the oven, so the raw quantity must be multiplied by two.

Carefully coat the inside of the unfolded duck with salt and spices. We also coat the skin on the front side. All spices are first ground to a powder. Mustard seeds are especially good in this mixture. Place the carcass fat side down so that it melts onto the cabbage. Place the baking sheet with duck on cabbage in the oven on the second level. We set the temperature in the electric oven to 175 degrees with thermal circulation mode. If the duck weighs more and there are bones left inside, you need to give it more time.

After half an hour in the oven, turn the duck skin side down. Mix the cabbage with carrots and onions evenly; they have already begun to fry in the duck fat that dripped from the duck. When the inside of the duck body is well baked, turn it back over. Dissolve sugar in cold water. Apply a brush to the skin. We put the duck to finish baking. Cabbage with onions and apples must be shoveled periodically, otherwise the center will be damp and the edges will burn.

In the oven, the duck meat, unwrapped, without bones, was baked in 90 minutes. The carcass began to decrease in volume as it was heated. The onion quickly begins to burn, so it had to be raked under the carcass. As it cools, most of the fat from the baking sheet is absorbed into the cabbage. The duck was perfectly browned. Remove from the oven while hot.

If the duck is well-fed and not old, then its meat is tender and tasty. This duck can be baked in the oven or fried on a grill, or made into pilaf, stewed potatoes or cabbage.

It doesn't take much time to prepare stewed cabbage. The main thing is to ensure that the duck meat is completely cooked.

Duck stewed with cabbage: subtleties of cooking

  • If the duck is fatty, do not fry it in oil. Her own fat can handle this quite well. There are two options for using duck fat.
  • In the first case, the fat is trimmed from the duck, chopped finely, and placed on a hot frying pan. The fat is rendered, leaving only cracklings. They are removed, and the fat is poured into a jar and used as needed.
  • In the second case, pieces of duck carcass are placed on a dry hot frying pan and fried evenly on all sides. At the same time, the fat is also rendered, and the meat is covered with a golden brown crust. Other ingredients continue to be fried in duck fat.
  • An “aged” duck must first be soaked in the marinade. This could be water with vinegar or citric acid, wine, ketchup, even tomato juice. In this case, take into account the desired color of the finished dish, because tomato or ketchup will give the cabbage a reddish color.
  • All vegetables are added to the duck when it is almost ready. First add those vegetables that take longer to cook, then add the rest. Cabbage cooks quickly. But you need to take into account its type. Winter varieties have dense leaves, so this type of cabbage requires longer stewing. Young cabbage is cooked in literally 7-10 minutes.

Duck stewed with cabbage and cumin


  • duck – 0.8 kg;
  • cabbage forks - 1 kg;
  • onions – 2 pcs.;
  • carrots – 1 pc.;
  • cumin – 0.5 tsp;
  • bay leaf – 3 pcs.;
  • peppercorns – 10 pcs.;
  • tomato paste – 2 tbsp. l.;
  • sugar – 0.5 tsp;
  • salt - to taste.

Cooking method

  • Cut the prepared duck into pieces.
  • Peel the carrots and onions and wash them. Chop the onion into half rings, cut the carrots into large strips.
  • Free the cabbage from the top wilted leaves, wash, cut into several parts, remove the stalk. Chop thinly into long ribbons.
  • Place pieces of meat into a hot cauldron and fry on all sides. Add onions and carrots, stir, sauté in the separated fat. Add tomato paste and sugar. Fry everything together for a few minutes.
  • Fill the contents of the cauldron with hot water, add salt and pepper, close the lid, reduce the heat to low, and simmer the duck for 40 minutes.
  • Increase the heat under the cauldron, add cabbage. It may take up your entire cauldron, but after a few minutes of simmering under the lid, its volume will decrease. After that, stir it by adding cumin and bay leaf. Cook the cabbage over low heat until soft.

How to cook stuffed duck

The recipe for stuffed duck is quite simple, but you need to know a few culinary secrets:

To prepare the bird for roasting, trim off the top wing bones. Then use a knife to remove excess fat from the meat and scald the bird with boiling water. At the end, dry it with a paper towel.

Choose a bird with light meat and thin skin - this means that it is young, and the meat will be soft and juicy.

To prepare the dish you will need the following ingredients:

  • domestic duck weighing 2-3 kg;
  • sour sauerkraut - 700 g;
  • “Antonovka” apples – 10 pcs.;
  • onions - 5 pcs.;
  • butter - 200 g;
  • garlic - 1 head;
  • sunflower oil;
  • dry wine;
  • seasonings;
  • salt and pepper.

Hungarian duck stewed with sauerkraut (in the oven)

Video recipe for the occasion



  • duck – 1 kg;
  • pork belly – 150 g;
  • smoked sausage – 150 g;
  • sauerkraut – 500 g;
  • sour cream – 200 g;
  • onions – 2 pcs.;
  • salt - to taste;
  • greenery.

Cooking method

  • Wash the duck and dry with paper towels. Trim the fat.
  • Peel the onion, rinse with water, cut into half rings. Finely chop clean greens.
  • Rinse the cabbage with cold water and squeeze.
  • Cut the brisket into slices, sausage into circles.
  • Place pieces of duck fat in a hot saucepan, melt it, remove the cracklings. Add duck pieces and fry until golden brown on all sides. Remove meat to a plate.
  • Fry the onion in the remaining fat until golden brown. Add dill and cabbage. Place pieces of meat, brisket, and sausage on top. Pour hot water into the saucepan so that it reaches only half the level of the cabbage, add salt.
  • Cover the saucepan with a lid or foil and place it in an oven heated to 200°. Simmer until the duck is tender.
  • Remove the lid or remove the foil, pour sour cream over the duck, sprinkle with dill, put it back in the oven and bake at high temperature for 10 minutes (without the lid).
  • Place a piece of duck, brisket, sausage on a plate, and place cabbage next to it. Sprinkle with herbs.

Duck stewed with fresh and sauerkraut (in a slow cooker)


  • duck – 0.8 kg;
  • fresh cabbage – 500 g;
  • sauerkraut – 500 g;
  • onions – 2 pcs.;
  • carrots – 1 pc.;
  • bay leaf – 2 pcs.;
  • black peppercorns – 10 pcs.;
  • salt - to taste;
  • ground red pepper - a pinch;
  • cumin – 0.5 tsp.

Cooking method

  • Wash the duck, cut into portions, at the same time cutting off excess fat.
  • Rinse the cabbage forks in water, remove the limp outer leaves, cut into pieces, cut out the stalk and hard thickenings. Chop finely.
  • Rinse the sauerkraut in cold water and squeeze well.
  • Peel the carrots and onions, wash them, cut into strips.
  • Place duck fat in the multicooker bowl and turn on the “Fry” mode. Fry the fat until it turns into cracklings. Remove the cracklings. Place duck pieces in a bowl and fry well with the lid open until golden brown.
  • Add onions and carrots and stir. Fry for 10 minutes.
  • Pour in a glass of hot water, add a little salt and peppercorns. Lower the lid. Switch the multicooker to the “Soup” mode, simmer the duck until soft – about 40-50 minutes.
  • Turn off the multicooker. Open the lid and add fresh cabbage. Turn on the “Fry” mode and cook for 10 minutes with the lid closed. The cabbage will become limp, reduced in volume, and lightly fried.
  • Add sauerkraut. Add cumin, pepper, bay leaf. Stir.
  • Switch to the “Extinguishing” mode. Cook for 30-40 minutes. 10 minutes before the end of stewing, remove the bay leaf and taste the cabbage to see if there is enough salt.
  • Sprinkle the finished duck stewed with cabbage with chopped dill.

Duck stewed with cabbage

Will need

  • duck 700 g;
  • white cabbage 800 g;
  • sauerkraut 200 g;
  • onions, carrots, potatoes 2-3 pcs.;
  • spices, ketchup, sour cream, bay leaf.


Cut the duck into portions and marinate for two hours in a mixture of spices, ketchup and sour cream.

Chop fresh cabbage and mix with sauerkraut. Add finely chopped onions and carrots.

Place the duck pieces in the multicooker bowl and place the potato slices on top. Season with spices, allspice and bay leaf. Cover everything with a cabbage coat.

Cook the duck in a multicooker for 2 hours in the “Stew” mode and 15 minutes in the “Baking” mode.

Cabbage in combination with duck seems to neutralize the fat content of its meat. For the next recipe, using duck, although not a classic, is a very successful combination.

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