Raţă cu castraveţi (Duck with cucumbers)
| Raţă cu castraveţi (Duck with cucumbers) | |
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| Raţă cu castraveţi with Bulz ciobanesc | |
| Servings: | Serves 2 |
| Ready in: | 1 hour 5 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
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An unusual way with duck from Romania.
I have amened the quantities for 2 people, the original recipe can be found here. Joint the duck crown to remove the breasts and trim some of the skin so it's not too fatty. I included the carcass in the procedure just to add more flavour. There is not much meat on it but it might make some picking for sandwiches later!
I used vegetable stock in this version to give more flavour. Although I have plenty of fresh marjoram I used dried oregano as I don't find the fresh herb imparts much flavour.
This recipe was delicious and the duck was superbly tender, even after cooking for 40 minutes. Not a bit greasy either.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 duck crown, or 2 duck breasts
- Seasoning
- 2 teaspoons dried marjoram or oregano
- 30 ml sunflower oil
- 220 ml hot vegetable stock
- 1 cucumber, peeled and grated, and left to drain in a sieve
- 1 large onion, peeled and sliced
Method
- Rub the seasoning and marjoram into each duck piece.
- Heat half of the oil in a large saucepan or casserole, until slightly smoking.
- Add the duck pieces and the carcass until they are lightly browned on all sides.
- Add the water, cover and simmer for 40 minutes, turning now and then until the duck pieces are tender.
- Heat the remaining oil in a frying pan and sauté the onions until they are soft.
- Add them and the grated cucumber to the duck about 10 minutes before the end of the cooking time.
Serving suggestions
Serve with Bulz ciobanesc, now there's another story!