- Duck whole (2 kg) - 1 Piece
- Black pepper powder - 1 teaspoon
- Onion - 3 pieces
- Sauerkraut - 1 Kilogram
- Raisins - 150 grams
- Bay Leaf - 1 piece
- Salt - 1 teaspoon
- Carrots - 100 Grams
- Garlic - 3 Teeth
- Prunes - 150 Grams
- Thyme - 15 Grams
The first thing, of course, is to cut the duck. Cut off our ducks extra fat, cut off the legs, breast and wings. From the skeleton we cut all the skins and fat. From the frame, cook the broth - pour it with cold water (about 1 liter) and put it on the fire. We cook for about 40 minutes. We take a goose flesh, pour a little oil, throw fat and skins into it. We'll hold them until the fat melts and the skins become cracklings. Crumbs are thrown away, and in the goose flesh with fat we spread the legs, breasts and wings of our duck. Solim, pepper and fry in a quick fire in boiling fat. Fry on a quick fire for 5 minutes, then turn the pieces of duck, reduce heat and fry for another 3 minutes. Meanwhile, while the duck is frying, it is possible to take up vegetables. Onions, if large, cut in half, if small - leave whole. We cut the carrots into large rings. Garlic a little crush the plane of a wide knife. We roast the fried duck from the fat and transfer it to some other frying pan or dishes. In the remaining fat until a ruddy crust fry our vegetables. Kvasshenuyu cabbage shinkuem (my cabbage was sour with beets, so the color is). We add cabbage to the fried vegetables. Stirring. From above on vegetables we spread prunes and raisins. Soak dried fruits do not need - just rinse thoroughly. Finally, put the fried pieces of duck, a twig of thyme and a laurel leaf into the goose fry. We fill the contents of the gusjatnitsy with the broth prepared by us at the very beginning (it is necessary that the broth should cover only cabbage, and do not get to the duck - therefore it will take about half a liter of broth). Bring the contents of the gusjatnitsy to a boil, then cover with a lid - and in the oven for 2 hours at 180 degrees. After two hours, the dish will be ready. You can serve with a potato or other side dish, or you can without it - the vegetables are already there. Bon Appetit!
Servings: 6-7