Utka s Kapustoj i Brusnichnym (Duck with Cabbage and Cowberry)
Utka s Kapustoj i Brusnichnym (Duck with Cabbage and Cowberry) is a traditional Russian recipe for a classic dish of pan-fried duck breasts served with sauerkraut flavoured with cowberries and a red wine sauce. The full recipe is presented here and I hope you enjoy this classic Russian version of: Duck with Cabbage and Cowberry (Utka s Kapustoj i Brusnichnym).
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Ingredients:
2 onions, sliced
30g butter
750g sauerkraut
6 juniper berries
2 bayleaves
250ml white wine
2 duck breasts (250g each)
3 tbsp vegetable oil
400ml stock
125ml red wine
1 tbsp cornflour (cornstarch) mixed to a smooth slurry with 2 tbsp water
2 tbsp cowberry compote
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the onions and fry for about 8 minutes or until golden brown. Add the sauerkraut, bring to a simmer and cook for 2 minutes then add the juniper berries and bayleaf. Pour in the white wine, bring to a simmer, cover and cook for 40 minutes.
Make deep cuts in the skin of the duck breasts then heat a dry non-stick frying pan. When hot, add the duck breast and fry for about 6 minutes per side, or until the skin is crisp and the duck is just heated through. Wrap in clingfilm and set aside on warmed plates.
Deglaze the pan with the stock and red wine, bring to a simmer then work in the cornflour slurry. Bring to a boil and cook for about 10 minutes, or until thickened.
Stir the cowberry compote into the sauerkraut mix and season to taste. Slice the duck breasts, arrange on a plate and serve accompanied by the sauerkraut and the thickened sauce.
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