Ratza as Romania – Romanian Duck

Cut the bacon into cubes and fry in a casserole. Divide the duck into pieces (twice the number from above), rinse, pat well, season with salt and season with pepper. Brown all around in the bacon fat.

Clean cabbage and fennel and cut into tender strips. Skin and finely dice shallots and garlic. Remove the duck parts from the cooking pot and steam the vegetables together with the herbs for about 10 minutes.

Add sauerkraut juice and wine and season the cabbage with salt and pepper. Place the duck pieces on the cabbage and steam with the lid closed in the stove on the 2nd rack from the bottom for a good 1 hour.

Serve sprinkled with grams.

Electric stove: degree: 175

Gas stove: Level: 2

Our tip: Use a deliciously spicy bacon for a delicious touch!

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