Recipes · Serbian · Casseroles
Podvarak (Braised Sauerkraut with Duck)
One serving has 739 kcal and 19 g protein, and at least a fifth of a woman's daily need of copper (58%), niacin (44%), pyridoxine (41%), vitamin C (38%), phosphorus (36%) and selenium (36%). Ready in 110 minutes.
- Preparation: 20 min
- Cooking: 90 min
- Makes: 1 serving (341 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, Low carb
- Contains: poultry
Ingredients
- 150 g Sauerkraut
- 150 g Duck, raw
- 30 g Onions, raw
- 10 g Goose fat
- 0.5 g Paprika
- 0.2 g Bay leaves
- 0.2 g Black pepper
- 0.2 g Salt
Method
- Rinse the sauerkraut briefly in cold water to mellow its sharpness, then drain well and squeeze out the excess liquid.
- Season the duck pieces with the salt, pepper and half the paprika, then brown them in a hot pan in the goose fat for 4-5 minutes per side; remove and set aside.
- In the same fat, cook the onion for 4-5 minutes until soft, then stir in the sauerkraut, remaining paprika and the bay leaf.
- Spread half the sauerkraut in a baking dish, nestle the duck on top, then cover with the remaining sauerkraut.
- Cover and bake at 180 C (350 F) for 1-1.5 hours until the duck is fully tender and cooked through (74 C/165 F), removing the cover for the last 20 minutes so the top browns.
- Serve hot, spooning the braised sauerkraut alongside the duck.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 739 kcal | 35% |
| Carbohydrates | 9.8 g | |
| Water | 238 mL | |
| Fiber | 5.1 g | 17% |
| Protein | 19 g | 40% |
| Tryptophan | 0.23 g | |
| Threonine | 0.75 g | |
| Isoleucine | 0.84 g | |
| Leucine | 1.4 g | |
| Lysine | 1.4 g | |
| Methionine | 0.45 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.73 g | |
| Tyrosine | 0.62 g | |
| Valine | 0.92 g | |
| Histidine | 0.45 g | |
| Fat | 69.3 g | |
| Monounsaturated | 33.7 g | |
| Polyunsaturated | 8.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.1 g | |
| Saturated | 22.7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 124 mg | |
| Calcium | 72.2 mg | 7% |
| Copper | 0.52 mg | 58% |
| Iron | 6.1 mg | 34% |
| Magnesium | 46.5 mg | 15% |
| Manganese | 0.34 mg | 19% |
| Phosphorus | 249 mg | 36% |
| Potassium | 627 mg | 13% |
| Selenium | 19.7 µg | 36% |
| Sodium | 1,165 mg | |
| Zinc | 2.4 mg | 30% |
| Thiamin (vitamin B1) | 0.34 mg | 31% |
| Riboflavin (vitamin B2) | 0.36 mg | 33% |
| Niacin (vitamin B3) | 6.2 mg | 44% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 32% |
| Pyridoxine (vitamin B6) | 0.53 mg | 41% |
| Folate (vitamin B9) | 61.8 µg | 15% |
| Cobalamin (vitamin B12) | 0.38 µg | 16% |
| Choline | 64.2 mg | 15% |
| Vitamin A | 89.5 µg | 13% |
| Vitamin C | 28.6 mg | 38% |
| Vitamin D (D2 + D3) | 39 IU | 7% |
| Vitamin E | 1.7 mg | 11% |
| Vitamin K | 28.6 µg | 32% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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