Pickled Duck With Mustard Sauce and Red Cabbage – a delicious recipe with water, salt, sugar, parsley, bay leaves, Pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Marinate ducks overnight in mixture of water, salt and sugar.
2
Before cooking, drain and wash.
3
Fill cavities with parsley and bay leaves.
4
Season with pepper.
5
Place in large roasting pan and roast at 450 degrees for 15 minutes.
6
Add stock to depth of one-quarter inch; lift ducks so stock can run underneath.
7
Continue cooking 30 to 35 minutes, adding stock if necessary.
8
Cool 15 minutes.
9
Slice breasts and thighs thinly so that there are a total of 20 slices.
10
Reserve remaining duck for other uses.
11
To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
12
Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.
603
kcal
Calories
5
g
Fat
103
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ducks, 4 1/2 to 5 pounds each, ⅔ cups water, 1 ⅓ cups salt plus 1 1/2 tablespoons, 2 cups sugar, and more.
Yes, Pickled Duck With Mustard Sauce and Red Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
