Countess Morphy

Gedämpfte Ente Mit Rotkohl

Braised Duck with Red Cabbage

Preparation info
    • Difficulty

      Easy

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Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

There is no difference in the German method of braising, except that one or two herbs, not generally used in other countries, are added, such as dill and sweet basil