How to make
Cut into portions and fry the wild duck on both sides in preheated oil. Chop cabbage and mash with salt, then sprinkle and mix in some paprika and caraway. Add chopped onion and stir again.
In a wide pan, put in half the cabbage. Top it with the duck and arrange the remaining cabbage. Cover with chopped tomato rings that can be replaced with 3 tablespoons diluted tomato paste.
Fill the dish with 1 ½ cup hot water and ¾ cup oil. Cover with a lid tightly and put the duck with cabbage to boil over low heat until only the fat remains.
