Duck with sauerkraut

Duck with sauerkraut

Patka sa zeljem

By
From
Dalmatia
Serves
4

This is a dish to satisfy your heart and soul during the colder months. The rich flavour of the duck complements the sauerkraut perfectly. It’s not difficult to make and it can keep in the refrigerator for a week. This kind of dish always tastes better the next day, so I recommend cooking it the day before. You can serve it with mashed potato or just some good crusty bread.

Ingredients

Quantity Ingredient
1kg duck, (with the bones), cut into 8 cm (314 − in) pieces, or cook the duck whole
2 teas paprika
1/4 teaspoon nutmeg, freshly grated
50ml extra virgin olive oil
100 grams pancetta, finely diced
4 garlic cloves, chopped
500 grams see method for ingredients
2 bay leaves
1 cinnamon sticks
500ml vegetable stock
sea salt
freshly ground black pepper

Method

  1. Season the duck with salt, paprika and nutmeg. Heat the olive oil in an cast-iron pan or clay pot over high heat.
  2. Add the duck to the pan and sear until nice and golden brown. Remove the duck from the pan and transfer to a plate. Add the pancetta and sauté until golden brown. Add the garlic and sauté for a couple of seconds then add the sauerkraut. Sauté on low heat for 10–15 minutes until the sauerkraut becomes a nice golden colour.
  3. Return the duck to the dish with the bay leaves, cinnamon stick and vegetable stock. Braise on low heat, or bake in the oven at 190°C, for 1 hour. If necessary, add more vegetable stock to loosen the mixture a little. Serve straight from the pan.
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