Ingredients for - Duck legs with cabbage and dumplings
How to cook deliciously - Duck legs with cabbage and dumplings
1. Stage
Rub the duck legs with salt, sprinkle with cumin, put them in the form with the skin down, pour the beer. Cover the form with a lid, you can also use foil. Preheat oven up to 170-180°. Put duck in it for 40 minutes. Then take off the lid, pour the juices over the legs and bake until soft for 10 minutes more. Turn the legs with skin up and brown. That's it. It takes longer to pee than it does to cook. While the duck is cooking, we make a side dish.
2. Stage
I made the cabbage in the multicooker. This further reduces the "labor" involved in making this dinner. You can stew in a pot or pan. Cut the cabbage into julienne strips, add salt and cumin, add a little water. Braise until soft. At the end add sugar and vinegar. And you get a completely different cabbage stew, I mean different from what we're used to.
3. Stage
The most time consuming process is the dumplings. Do not be intimidated, this is compared to the previous 2 steps. So, you can grate potatoes on a fine grater, salt them, add starch, break an egg in the middle.
4. Stage
Knead the potato dough, gradually adding flour and semolina.
5. Stage
Divide the dough into four parts and roll up sausages. Dip it in boiling water. Cook on low heat for 15-20 minutes.
6. Stage
Take out the sausages with a slotted spoon and cut into slices. You can decorate with mayonnaise and herbs.
7. Stage
Place the legs, cabbage and dumplings on a plate. Bon appetit!
