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  1. Duck with Sauerkraut in a Cast Iron Kettle – Hungarian Stew Recipe

    September 10, 2014 by Varga László

    Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

    I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
    I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:

    Ingredients (6-8 persons):

    • 1 whole medium duck about 2 kgDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 3 medium onions
    • 1 garlic bulb
    • 1 medium pickled cabbage – about 1.5 kg
    • 250 ml white wine
    • 3-4 medium applesDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 2 tablespoons sweet paprika
    • salt and pepper to taste
    • 2-3 tarragon branches

    Preparation method:

    1. Cut the duck in pieces.
    2. On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    3. Dice the onions and garlic.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    4. Fry the diced onions and garlic in the duck fat. Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeWhen translucent add the sweet paprika and stir fry it for another 15 seconds.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    5. Return the duck pieces to the pot, add the wine and simmer for about half hour.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    6. Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    7. Peal, clean and dice the apples into 2 cm cubes.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    8. When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    9. Simmer over low heat until the cabbage has softened, stirring from time to time.
    10. If you like the soups more creamy, add to the plates some cream or yogurt.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

  2. Roasted Duck with Guinness and Brown Gravy Recipe

    June 25, 2012 by Varga László


    Ingredients (2-4 persons):

    • 1 duck
    • vegetable oil
    • 2 tablespoons honey
    • 1 tablespoon brown sugar
    • half a can of Guinness (250 ml) – (the rest as well other 2 cans we have drank 😉 )
    • a pinch of cinnamon (1/4 teaspoon)
    • a pinch of ground nutmeg(1/4 teaspoon)
    • two bunches of baby parsley roots (about 250 g)
    • approx. 1/2 kg fresh peas

    For the brown sauce:

    • 3 tablespoons vegetable oil
    • 400 g veal ribs with plenty of meat (you can use other pieces of veal as well)
    • 250 g chicken parts ( I used chicken legs)
    • 1 onion
    • 100 g mushrooms
    • 2 garlic cloves
    • 1 medium carrot
    • 1/2 tablespoon tomato paste
    • 1 thyme branch
    • 2 bay leaves
    • 3 dl dry white wine
    • 6 dl water
    • 1.5 liter veal or chicken stock
    • 1/2 tablespoon cornstarch

    Preparation Method:

    1. Preheat the oven at 200 °C.
    2. Salt well the duck, place in an ovenproof dish and place it in the oven.
    3. If you you don’t have an electric oven, the you should cover the dish with tin foil to prevent the duck to get too dry. If your oven is electric, don’t bother with the foil ;).
    4. Cook it this way for 1,5 – 2 hours depending on the size of the duck.
    5. Meanwhile prepare the brown sauce:
    6. Dice the veal. Chop the onions.
    7. Heat the oil in a pan and fry the chopped onion and meat  (chicken and veal) until golden-brown.
    8. Chop the carrots and the mushrooms.
    9. Add the crushed garlic, the chopped mushrooms and carrots, tomato paste, thyme and bay leaves and cook for another 2-3 minutes.
    10. Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.
    11. Add the stock and cook another 30 minutes until the liquid is reduced by half, then add the cornstarch.
    12. Cook another 2 minutes, then sift the gravy through a fine filter/strainer.
    13. In a saucepan, mix the honey, brown sugar, Guiness beer, cinnamon, nutmeg and cook them together for 10 minutes.
    14. Then add the brown sauce and simmer for another 15 minutes.
    15. Remove then tin foil from the duck (if needed) and pour over the sauce.
    16. Place the baby parsley roots in the oven dish near the duck.
    17. Baste the duck with the sauce thick at every 10 minutes for an hour.
    18. I made a sidedish – a fresh pea stew with some butter and a pinch of salt and pepper.
    19. Serve half of a duck with the roasted baby parsleys on a side and the pea stew on the other. Place some pickles too, I had some Hungarian: pattypan squash pickles.