Sicilian-style Duck with Cabbage

Ingredients

In the original Romanian dish, the duck is typically roasted and served with sauerkraut. However, in this Sicilian adaptation, the duck is marinated and slow-cooked to enhance its tenderness. The cabbage is sautéed with garlic, chili flakes, and citrus, adding a Sicilian twist to the dish. The flavors are bolder and more vibrant, reflecting the characteristic taste of Sicilian cuisine. We alse have the original recipe for Rață pe varză, so you can check it out.

• 1 whole duck, approximately 2 kg (4.4 lbs) 1 whole duck, approximately 2 kg (4.4 lbs)
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• Juice of 1 lemon Juice of 1 lemon
• Juice of 1 orange Juice of 1 orange
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chili flakes, lemon zest, orange zest, lemon juice, orange juice, olive oil, dried oregano, dried thyme, salt, and pepper.
3. 3.
   Place the duck in a large roasting pan and rub the marinade mixture all over the duck, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and place it in the preheated oven. Cook for 2 hours, then remove the foil and cook for an additional 30 minutes to allow the skin to crisp up.
5. 5.
   While the duck is cooking, heat a large skillet over medium heat. Add the sliced cabbage and sauté until it starts to soften, about 5 minutes.
6. 6.
   Add the minced garlic and chili flakes to the skillet and continue to sauté for another 2 minutes.
7. 7.
   Stir in the lemon zest, orange zest, lemon juice, and orange juice. Cook for an additional 2 minutes, until the cabbage is tender and the flavors are well combined.
8. 8.
   Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the sliced duck on a bed of sautéed cabbage and drizzle with any remaining pan juices.

Treat your ingredients with care...

• Duck — Make sure to thoroughly clean the duck before marinating it. Remove any excess fat and pat it dry with paper towels to ensure a crispy skin.
• Cabbage — Thinly slice the cabbage to ensure it cooks evenly and absorbs the flavors of the sautéed garlic and citrus.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the sautéed cabbage.
• If you prefer a spicier kick, increase the amount of chili flakes in the marinade.
• To achieve a crispy skin on the duck, increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• Serve the dish with a side of roasted potatoes or crusty bread to soak up the delicious pan juices.
• Leftovers can be used to make a delicious duck and cabbage stir-fry the next day.

Serving advice

Serve the Sicilian-style Duck with Cabbage as a main course, accompanied by a side of roasted potatoes or crusty bread. Garnish with fresh herbs such as parsley or basil for an added touch of freshness.

Presentation advice

Arrange the sliced duck on a platter, placing it on top of the sautéed cabbage. Drizzle any remaining pan juices over the duck and garnish with fresh herbs. The vibrant colors of the dish will make it visually appealing and inviting.