Roast duck with sour cabbage

by smth good on October 16, 2011

in meat&poultry

I’ve been busy. Celebrating my son’s birthday, my husbands’ and my own. Busy anniversary season over here and lots of parties. Appart from all those delicious cakes (the recipes will follow soon), I wanted to share with you a really impressive recipe that is quite popular in Romania in the cold season – roast duck with sour cabbage.

Serves 2, prep. time 1 hour

Utensils: a skillet


  • 400-500 grams duck (portioned)
  • 1 small sour cabbage, finely sliced
  • 1 onion, finely sliced
  • 1 dry red hot pepper
  • 1 tsp dry thyme
  • 2 bay leaves
  • half tsp allspice
  • 2 tbsp cooking oil
  • freshly ground black pepper

Preheat the oven to 190ºC / 370ºF.

Heat the oil in a skillet. Add the duck and fry until slightly browned on all sides.

I like to get some duck fat during this process that I use later on other dishes, so I use a sharp knife to make some incisions in the skin.

Remove the duck onto a plate. Add the onion and sauté it for a couple of minutes. Add cabbage, bay leaves, thyme, allspice, hot pepper and some freshly ground black pepper. Pour over 1 cup of warm water and turn the heat off. Place duck in the skillet, cover it and put it in the preheated oven. Roast for 40 minutes until both duck and cabbage are tender.

Serve hot with polenta. Enjoy!

Because the sour cabbage we use over here is usually salty enough, I don’t use salt when making this dish.

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{ 5 comments… read them below or add one }

ping October 16, 2011 at 11:53 pm

Looks so delicious! I can just taste that great combination. I’m assuming the sour cabbage is similar to sauerkraut?


something_good October 18, 2011 at 9:40 am

Yes, Ping. Pretty similar. It’s used for cabbage rolls as well (a staple food over here).
Thanks for stopping by.


Cucina49 October 24, 2011 at 8:28 pm

That looks awfully good–love the plating with the dried spices!


something_good October 27, 2011 at 6:07 pm

I was out of any fresh herbs :)


Irena October 29, 2011 at 6:22 am

Love the dish, we call it flekice sa kupusom…..yum:)


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