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Duckling on Cabbage

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Description Edit

In Romanian: Boboc de rata pe varza dulce

Ingredients Edit

Directions Edit

  1. Clean, wash and salt the duckling.
  2. Let sit for one hour.
  3. In the meantime, fry the sauerkraut in lard, adding paprika, tomato sauce, pepper and salt (if needed).
  4. Add some borş and unripe tomatoes to give the dish a little tart taste.
  5. Arrange the sauerkraut in a uniform layer in a roasting pan and place the duckling on top.
  6. The duckling was previously dried and then greased with lard.
  7. Set into the oven and baste occasionally with the liquid in the pan.
  8. After the duckling has been roasted on one side, turn onto the other side.

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