Cabbage garnish recipe with duck greaves. Savoy cabbage first fried in melted duck fat, then baked in the oven until cooked, and sprinkled with balsamic уксусом. 
Photo of the dish:Anna Williams Time: 1 hour. 20 minutes. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. duck skin and fat
- Coarse salt
- 1 large head of savoy cabbage, cut into 8 parts
- 1 – 2 tbsp. l balsamic vinegar
Recipes with similar ingredients: duck fat, Savoy cabbage, balsamic vinegar
Recipe preparation:
- Cut duck skin and fat into small pieces and add to stewpan with 1 tbsp. water. Bring to a boil and cook until until the fat melts and the skin turns brown and crisp, 45 – 60 minutes Transfer duck skin to paper towels and sprinkle with salt. Pour duck fat into a separate bowl.
- Preheat the oven to 220 ° C. Heat 3 tbsp in a large pan. l duck fat or olive oil. Fry the cabbage in batches, approximately 1 min. on each side, shifting into a mold for baking.
- Pour the cabbage 1 – 2 tbsp. l duck fat or olive oil, sprinkle with salt and mix. Bake cabbage in a hot oven until crisp formation, approximately 15 min. with one side, then flip to the other side and continue cooking another 10 minutes
- Remove savoy cabbage from the oven, sprinkle with roasted duck skin and pour balsamic vinegar.
