Fried Savoy cabbage in duck fat
Votes: 4
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A recipe for a cabbage side dish with duck cracklings. Savoy cabbage is first fried in rendered duck fat, then baked in the oven until tender, and drizzled with balsamic vinegar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup duck skin and fat
- Coarse salt
- 1 large head of Savoy cabbage, cut into 8 pieces
- 1 - 2 tbsp. balsamic vinegar
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Cooking the dish according to the recipe:
- Cut the duck skin and fat into small pieces and add to a saucepan with 1 cup of water. Bring to a boil and cook until the fat has rendered and the skin is browned and crispy, 45 to 60 minutes. Transfer the duck skin to paper towels and sprinkle with salt. Pour the duck fat into a separate bowl.
- Preheat oven to 220°C. Heat 3 tablespoons of duck fat or olive oil in a large skillet. Fry the cabbage in batches, about 1 minute per side, transferring to a baking dish.
- Drizzle the cabbage with 1-2 tablespoons of duck fat or olive oil, sprinkle with salt, and toss. Bake the cabbage in a hot oven until crispy, about 15 minutes per side, then flip and continue cooking for another 10 minutes.
- Remove the Savoy cabbage from the oven, sprinkle with the roasted duck skin and drizzle with balsamic vinegar.
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