Difference between revisions of "Duckling on Cabbage"
RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Duck Recipes" to "Category:Duck Recipes Category:Poultry Recipes") |
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[[Category:Romanian cuisine]] | [[Category:Romanian cuisine]] | ||
[[Category:Duck Recipes]] | [[Category:Duck Recipes]] | ||
| + | [[Category:Poultry Recipes]] | ||
[[Category:Sauerkraut Recipes]] | [[Category:Sauerkraut Recipes]] | ||
[[Category:Tomato sauce Recipes]] | [[Category:Tomato sauce Recipes]] | ||
[[Category:Green tomato Recipes]] | [[Category:Green tomato Recipes]] | ||
Revision as of 16:29, 19 April 2012
Description
In Romanian: Boboc de rata pe varza dulce
Ingredients
- 1 duckling
- 1 large can sauerkraut
- 3 tablespoons lard
- 1 tablespoon tomato sauce
- ½ teaspoon paprika
- a few peppercorns
- salt
- some borş
- some unripe tomatoes
Directions
- Clean, wash and salt the duckling.
- Let sit for one hour.
- In the meantime, fry the sauerkraut in lard, adding paprika, tomato sauce, pepper and salt (if needed).
- Add some borş and unripe tomatoes to give the dish a little tart taste.
- Arrange the sauerkraut in a uniform layer in a roasting pan and place the duckling on top.
- The duckling was previously dried and then greased with lard.
- Set into the oven and baste occasionally with the liquid in the pan.
- After the duckling has been roasted on one side, turn onto the other side.
