2 ducks, each 2 kg, cut into pieces
Salt and black pepper to taste
1 large red cabbage, grated coarse
Lime juice from 1 lime
1 onion, finely chopped
60 g of defatted bacon, cut into cubes
1 tablespoon all-purpose flour
3/4 cup water
3/4 cup red wine vinegar
1 1/2 tablespoons caraway seeds or common mustard
1 tablespoon brown sugar or common sugar
2 ducks, each 2 kg, cut into pieces
Salt and black pepper to taste
1 large red cabbage, grated coarse
Lime juice from 1 lime
1 onion, finely chopped
60 g of defatted bacon, cut into cubes
1 tablespoon all-purpose flour
3/4 cup water
3/4 cup red wine vinegar
1 1/2 tablespoons caraway seeds or common mustard
1 tablespoon brown sugar or common sugar
Wash the ducks and dry with paper towels
In a bowl, season them with salt and black pepper
In a frying pan, fry the duck pieces until they're golden brown, without adding oil, as the duck has a lot of fat
In a pot, cover the red cabbage with boiling water
Let it soak until the water cools down
Drain and rinse with lime juice
In a saucepan, caramelize the onion and bacon
Add the flour and mix well
Join 1/4 cup water, vinegar, caraway seeds, and sugar
Season with salt and black pepper to taste, add the red cabbage and golden-brown duck pieces
Add the remaining water
Cook over low heat for 1 hour and 30 minutes, or until the meat is tender
If needed, add more water during cooking
Serve hot.
