Romanian Duck with Cabbage (Ratza Cu Varza)

by olga

Servings: 3 servings

INGREDIENTS

1 duck about 4 lb.
salt and paprika
2/3 cup butter or other cooking fat
1 large firm heat white cabbage
6--8 peppercorns
1 tablespoon tomato puree

INSTRUCTIONS

Rub the duck liberally inside and out with salt, paprika and half the butter. Place the duck, breast up, on a rack in a roasting pan, and cook uncovered in a preheated moderate oven 350 F. for 30 minutes. Prick the skin from time to time to release the fat.

While the duck is cooking, wash and shred the cabbage, discarding any old leaves and hard stalk. Melt the remaining butter in a saucepan and add the cabbage, turning it from time to time until it browns. Add salt and peppercorns. Dilute the tomato puree with a little water or, better still, stock and add this to the cabbage. Leave to cook over a moderate heat until the cabbage is soft.

Take the duck from the oven and out of the roasting pan. Remove the rack and pour off excess fat.

Spread the cabbage on the bottom of the pan, place the duck on top, return the pan to the oven and continue roasting until the duck is tender about another hour, or longer if a larger duck is used.

CHEF COMMENTS

This recipe can be used with farmyard or wild duck. Duck shooting is a favorite sport in the Balkans, and wild duck is extremely popular.

Bon Appetit Country Cooking, Regional and traditional recipes of Europe and North America.

Tagged: duck, romanian add tags

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