Duck leg with red cabbage dumplings

Ingredients for 2 servings:

• 2 duck legs
• 1 orange(s)
• 1 parsley
• 1 onion(s)
• ½ tsp black pepper, freshly crushed
• ½ tsp salt (red wine salt)
• 4 pretzels, stale
• 0.33 tsp nutmeg
• 1 bunch of parsley
• 350 ml milk, warm
• 1 egg(s)
• Breadcrumbs, if needed
• ½ jar red cabbage
• ½ pack of bacon cubes
• ½ onion(s), diced
• 1 shot of red wine, sweet
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

To make the dumpling mixture, chop the dry pretzels into large pieces using a sharp knife or a food processor. Place them in a bowl with the freshly washed/picked and finely chopped parsley, the egg, and the nutmeg. Pour the warm milk over the dumpling mixture and mix well. Season to taste and cover with a cloth. Let it swell. Turn on the grill and start with the filling, as it still needs to cool. First, sauté the bacon cubes and diced onion in a pan on the grill. Add the red cabbage and let it reduce slightly. When the liquid is almost gone, deglaze with a good splash of red wine (sweet) and let this reduce again so that the red cabbage absorbs the flavor. Remove the red cabbage from the grill and let it cool on its side. Place the duck legs skin-side down on the grill and grill. When they are lightly grilled on both sides, remove from the direct heat and place them in the smoker for a light smoke. To do this, place the duck legs skin-side up in the smoker and add two slices of orange per leg. Place a bowl of water underneath the legs, filled with diced parsley root, onion, orange, a good glass of red wine, and the spices. Now let them sit in the smoker at 120°C for 45 minutes. During this time, knead the dumpling mixture vigorously, adding a little more breadcrumbs if it’s too soft. Form half-sized dumplings and flatten them with moistened hands (this makes them easier to do). Add one or two tablespoons of red cabbage to the center and close the dumplings at the top. Now simply roll them into a ball with wet hands and place them in the hot water. After about 45 minutes, remove the legs from the smoker and set aside briefly. Pour the contents of the bowl of water through a sieve into the pot and season with a splash of cream, a little cinnamon, and pepper. Now everything’s finished, and it sounds like more work than it actually is. It all goes smoothly once you’ve had a little practice in the kitchen.