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The ideal cookware for the duck with cabbage recipe is a duck pan - a deep, thick-walled oval saucepan, medium or large in size. It creates the optimal temperature, preventing the dish from burning. However, it can be replaced with a cauldron or a regular saucepan with a thick bottom. Duck with fresh cabbage is best cooked with sweet and sour and juicy apples, the acid in the fruit will make the meat tender and juicy.

Step 1

Fry the duck. Place a deep saucepan or cauldron on medium heat, pour in the oil, put the duck in the cauldron or saucepan and begin to render out the excess fat. This will take 15-20 minutes, then the meat will begin to fry. This will take another 10 minutes.

Step 2

Add vegetables to the cauldron. Once the bird is fried enough, add all the ingredients to the pan. First, carrots and onions, then cabbage, put apples on top. Increase the heat and cover with a lid. Simmer under a closed lid for another 10 minutes. Then remove the lid and cook the duck stew with cabbage over medium heat, stirring the dish occasionally.

Step 3

Add seasonings. Salt the duck 5 minutes before it is ready, add pepper and garlic. If you add salt earlier, the cabbage will be too watery and will not fry. Let the dish sit for 5-7 minutes after cooking.