Roasted Duck with Sauerkraut
by Tianshan Cocoa
Favorite
Difficulty
Normal
Time
1h
Serving
3
"Roasted Duck with Pickled Cabbage" is a very homely method, it is sour and appetizing and not greasy. Let us first talk about the two main ingredients of this dish: sauerkraut and duck. Speaking of sauerkraut, the Northeast partner may think it is the Chinese cabbage sauerkraut from the Northeast, and that is a big mistake! The sauerkraut used for this dish is the sauerkraut of sauerkraut fish, sauerkraut pickled with mustard greens. The supermarket sells sauerkraut in bags, and a small package is about 2 bags, which is enough.
As for native ducks, the ducks sold in the market are generally native ducks and muscovy ducks. Compared with muscovy ducks, native ducks have a better texture and flavor. However, there are very few live ducks in the market here. They can only be frozen. I like to buy duck legs and roast them, so that there are more ducks, so those who love meat can let go and eat them. It’s definitely cold and lazy. People's fast-handed dishes and meals are also a weekend family banquet that can support the scene.
As for native ducks, the ducks sold in the market are generally native ducks and muscovy ducks. Compared with muscovy ducks, native ducks have a better texture and flavor. However, there are very few live ducks in the market here. They can only be frozen. I like to buy duck legs and roast them, so that there are more ducks, so those who love meat can let go and eat them. It’s definitely cold and lazy. People's fast-handed dishes and meals are also a weekend family banquet that can support the scene.
