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The cleaned and washed duck is prepared in the evening for marinating. Serve with salt and pepper. Put in the tray in which it is to be prepared and add over and next to it the onion (peeled, washed and chopped), the pepper (peeled and seeded, washed and chopped), the parsnip (peeled, washed and cut into thick slices), basil and oregano leaves (washed), white wine and 300 ml of water.
Put the tray in the fridge and turn the duck from side to side from time to time.
The next day, turn on the oven to warm up.
Wash the sauerkraut, chop and place under the duck. Sprinkle freshly ground pepper over the cabbage, add the tomato juice, bay leaves and a cup of water. Cover the tray with aluminum foil and place in the oven. Add more water if necessary during cooking. After the meat is well penetrated, remove the aluminum foil and let the duck brown on both sides.
Duck on sour cabbage is served with polenta.
ASTRA Museum - European replica of the Smithsonian Folklife Festival
After several years of cultural management, the Astra Museum managed to set up a sustainable replica of the American offer: "Smithsonian Folklife Festival" in Sibiu, in the paradise of popular traditions called the Astra Museum, Europe's identity was saved, to the science or ignorance of Europeans and MEPs.
We do not exaggerate at all because Romania, located at the intersection between East and West, brings together on its geographical area a multicultural richness, thanks to the most diverse ethnic pool
How to make duck on cabbage
a pan or square tray with high walls, greased with oil, will sit duck bud, then put the pan / pan in the preheated oven at 180 degrees, until the duck will brown slightly (taking care to be sprinkled from time to time with the fat in the pan, possibly added water, turning on all sides, to be included oven heat), about 30-35 minutes.
In the meantime, sour / sweet cabbage the fidelity will be cut and placed in a waiting bowl (while the duck will be cooked).
When the duck it will be browned on all sides, it will be added cabbage (arrange in the pan, stuffing the duck in it), tomatoes peeled and sliced, peppercorns, bay leaf, dried thyme and dry white wine.
Pan / tray it will be put back in the preheated oven, until the cabbage is well lowered.
Duck on cabbage
An extraordinary delicacy, a duck on cabbage like at home, tender and tasty.
You don't have to be a specialist chef or a Michelin-starred person to make this duck recipe on cabbage, but you have to follow exactly all the steps of the recipe from the exact time to the step-by-step preparation method described below, accompanied by photos.
I remember that every year I had this recipe on New Year's Eve. Of course, most of the time she was the first to disappear from the table. It was my father's specialty and he was so proud of this recipe, even taking care of its preparation. I remember the oranges were well divided, but an orange was always a must for this recipe. There was no need to be without, because then there was no duck, my father said.
Today I am glad that I can share it with you and I invite you to stay with the list of ingredients, but also the simple way of preparation.
For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.
Or on the Facebook page, click on the photo.
- A whole gutted duck of about 1.7-1.9 kg
- 1 apple
- 1 orange
- 2 carrots
- 5-6 cloves of garlic
- 1 capsicum
- 2.5 kg sauerkraut
- 200 g yellow onion
- 5-6 cloves of garlic
- 1 bunch of dill
- 1 tablespoon paprika
- Salt and pepper to taste
Method of preparation:
Remove the duck from the refrigerator for at least 3 hours before cooking.
We cut the cabbage into thicker slices and, if necessary, we put it to salt.
Peel 3/4 of the total amount of onion and chop finely.
We clean the duck well from any possible feathers. Wipe it well with a kitchen towel, cut off the excess fat from the bottom of the thighs, remove the pancake and season it with salt, including inside.
Cut the apple and orange into quarters, fill the abdominal cavity of the duck and tie its legs with a string.
Gently cut the skin on the duck's chest without reaching the meat and put it in a large Teflon pan over low heat until golden brown, turning it as many times as needed.
While the duck is browning, put the fat cut and cut into small cubes in a saucepan, leave the eye on low heat until we get the scallops and lard we need.
If you want you can take the scallops out or you can add the onion and cook for a few minutes on low heat until soft.
Add the cabbage and a little water, just enough to help keep it from sticking. I think I put it about 20 times, without exaggeration. I like the taste when it hardens, not when it boils. We cook it for about an hour and a half with a lid, constantly checking if it still has liquid.
Add the spices and let it boil.
Put the carrot, onion, pepper, garlic in a pan, place the duck on top, cover the pan with a lid and put it in the oven for an hour and a half.
Put the hardened cabbage in a pan, above the duck and raise the temperature to 180 degrees. Put the Duck on the cabbage again in the oven for another 20-25 minutes, this time uncovered.
We take the tray out of the oven and we have to wait another 15 minutes, then we can sit at the table. May it be useful to you!
Duck on cabbage
Duck on cabbage it has always been appreciated by my family. Regardless of how I cook this recipe with domestic installment or wild duck it passes in a few moments. This combination of pickled cabbage and meat I assure you is a special one and you can even use pork, turkey, beef, veal. I assure you that it will be just as tasty and this method of cooking meat will go straight to your heart. After such a festive meal we can only serve one wine good, o Feteasca Neagra La Cetate de la Crama Oprisor , obtained from carefully selected grapes, carefully fermented and then matured in French and American oak barrels. & # 8222The wine it is passionate, harmonious, intense, strong and elegant. It was soaked exactly as needed to give it strength, it was matured enough to give it softness and softness, it was ready to be tasted immediately or in 2-3 years. Is a wine whose complexity pleasantly surprises after the first olfactory impression, reminiscent of cranberries and cocoa. The elegant attack is continued by the long, enveloping taste, which takes you from candied fruit to dark chocolate & # 8230 & # 8221
8 pulps wild duck
1 kg sauerkraut (see barrel cabbage recipe) grouts
salt, ground pepper
2 pieces of medium-sized onions
100 ml oil,
enough water to cover a little cabbage
The poplars of the duck season them abundantly with salt and pepper. Pickled cabbage wash in cold water and squeeze well. We clean the onion from a row of peels and then wash them. In a bowl we put a row of pickled cabbage over which we sit thighs spiced and among them the whole onion pieces. Cover the thighs with the rest of the sauerkraut, pour 100 ml of oil and enough water to cover the cabbage a little. Cover the pot with a lid and let it simmer, shaking the bowl from time to time. After the water drops off cabbage we check if the meat is cooked if we don't add a little more water. Serve the meat on a bed of pickled cabbage.
What do we do after the holidays & # 8230
Holidays are over… the first thing you can do is NOT WEIGH!
Don't immediately let about 5 days pass, so that you can return to your normal rhythm.
Maybe some people put on a few hundred extra grams during the holidays, some and a few kilograms… and some expected that.
It is very important to be part of the last category. Be committed and don't blame yourself! Rejoice that you were able to be with your loved ones and had a small reward from a culinary point of view.
I know for sure that panic is the perfect ally during this period and most people will resort to any drastic measures, only to return to the previous kg.
Not to mention that the excess in what the needles mean going to the gym, physical effort will be considered a bigger thing not at all appropriate, because the body is not prepared for excesses. By no means!
Analyze the situation very calmly and make a plan with what you have to do, so that you reach the previous weight!
The most important thing now is not to starve!
It is a big mistake that many people think they should punish themselves and give up eating, hoping to lose weight faster. Totally wrong!
Your body will suffer because it no longer receives the nutrients it needs to function in normal parameters.
All you have to do now during this period is to behave normally. From all points of view! And to stay in the balance we were talking about before the holidays.
Follow the same rhythm - with three meals a day and two snacks.
Make a shopping list and fill the fridge with: vegetables, lean meat, dairy and whole grains.
Pay attention to portions of food - the amount may be a little smaller, but not much, because we do not want to stress the body. Eat enough!
Hydrate yourself as before! If you didn't do it right, then make sure you fit in about 2 liters of water a day! Because about 0.3 liters of water are lost just by breathing! Not to mention its role for the whole body (we need water for digestion and the elimination of residues, it acts as a lubricant for the joints and eyes and is also essential for regulating body temperature and many other functions).
Get moving! At home, without problems you can make a program of 20 minutes daily or, also daily, you can start walking for at least 30 minutes you can give up the elevator and climb the stairs or you can walk 2-3 stations, thus giving up the means public transport.
As an example of a daily menu:
Breakfast & # 8211 two slices of bread with a boiled egg and a tomato
Lunch & # 8211 200g turkey meat accompanied by a pickled cabbage salad
Dinner & # 8211 a serving of cauliflower cream soup with a tablespoon of sour cream
Snacks remain as before: an apple or a tablespoon of raw almonds or 2 tangerines or 7 strawberries.
Pickled cabbage ready in 10 minutes & # 8211 a light recipe, to everyone's liking
If you want to enjoy sauerkraut at any time, then try this recipe. Cabbage tastes delicious, that's why everyone loves it. In addition, it is very healthy.
- 2 tablespoons pickling salt
- 10 peppercorns, 4 bay leaves
- 100 ml of wine vinegar, 100 ml of sunflower oil
- 100 g of sugar per liter of water
How to prepare ready-made sauerkraut in 10 minutes?
Give the cabbage and carrots through a coarse grater. Peel a squash, grate it and slice it. Mix the carrots, cabbage and garlic.
Pour the water into a saucepan and put it on the stove over low heat. Add pickle salt, peppercorns, bay leaves, wine vinegar, sunflower oil and sugar. Cook the mixture for 10 minutes, then allow to cool.
Put the cabbage, carrots and garlic in a 3 liter glass jar. Pour over the cooked and cooled mixture. Now all you have to do is close the jar tightly with a lid and put it in the fridge.
Try this recipe and you will instantly fall in love with this sauerkraut. You can also recommend your friends to try the recipe. They will definitely be happy too.
Pickled cabbage in this way can be eaten with all kinds of dishes. It is absolutely delicious! You must try it. In addition, you don't have to spend too much time in the kitchen to put pickled cabbage this way.
I have a beautiful duck ready cleaned, I cut the thighs, the wings and part of the chest, I wash the meat in more water.
Cut the cabbage and rub it with a little salt.
Put in a tray the cabbage and finely chopped onion, place the duck pieces and cover with foil. Put the tray in the heated oven for 1 hour at 170 degrees. After an hour, put the foil aside and season with pepper, a powder of thyme, chopped hot peppers and tomato juice. Cover the tray again and leave for another hour. You can turn the pieces of meat.
Take the foil and let it brown for about half an hour, if you like the bay leaf, add it to the tray after removing the foil.
DUCK Tour d’Argent revived by KERA CALIȚA at Jariștea Locantă & # 038 12 PHOTO Training ritual
I know nothing better for Christmas than a crafty pasta, served with red onions on a slice of black bread:https://www.comentator.ro/fusion/827-pasta-de-jumari-deliciul-absolut-de-craciun-reteta-galerie-foto
Barbarian ritual but incredibly tasty dishes: https://www.comentator.ro/fusion/815-pomana-porcului-inaintea-craciunului-sentimentul-romanesc-al-fiintei-culinare-ep-3-galerie-foto-de-pofta
The story and recipe of Plescoi sausages, the most popular in Romania: https://www.comentator.ro/fusion/808-povestea-si-reteta-carnatilor-de-plescoi
When the food arrives in Prayer, cakes with Grace are made in the monasteries, according to the recipe of Mother Sofronia: https://www.comentator.ro/fusion/801-reteta-de-cozonac-a-maicii-sofronia-de-la-agapia-galerie-foto
The real cake of yesteryear: https://www.comentator.ro/fusion/788-reteta-unica-de-la-pastorel-cozonacul-cu-50-de-oua
From "Shut up and swallow" and bulz overturned to chocolate polenta! https://comentator.ro/fusion/776-mamaliga-exploziva-sentimentul-romanesc-al-fiintei-culinare-ep-2-retete-si-galerie-foto
& # 8230to enjoy life as it once was: https://www.comentator.ro/fusion/624-sambata-dulce-cu-clatite-ana-lugojana
Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe: https://www.comentator.ro/fusion/654-balada-culinara-pentru-draga-olteanu
The mouse defines, I think, the best Romanian feeling of the culinary being & # 8230 (even in the most unusual combinations!): https://www.comentator.ro/fusion/733-soriciul-sentimentul-romanesc-al-fiintei-culinare-ep-1
Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ", edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.
Batch Jariște's stories & # 8211 3 volumes & # 8211 150 lei (initial price: 180 lei)!
You can orderbook with the same theme HERE: www.eintegral.ro
KERA QUALITY from Locanta Jaristea we invite you to taste an old French recipe:
Tour d’Argent is the oldest luxury Parisian restaurant. His story began long ago in the seventeenth century and continued in the belle epoque sought by the good world of Europe. He was best known for "Tour d’Argent duck”Raised on a special farm and cooked according to an original recipe with foie gras, broth, cognac and Madeira wine. This recipe, complicated by a great gastronomic refinement, which became almost legendary, was served with a laborious ritual, which is still preserved today. The secret of this ritual is that the duck carcass is squeezed by a special silver car that you can buy as a souvenir from the restaurant's cashier & # 8230
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