Duck Breast, Dumpling with Sauce, Cauliflower

5 from 5 votes
Prep Time 1 hour
Cook Time 2 hours
Rest Time 34 minutes
Total Time 3 hours 34 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 100 kcal


For the duck breast:

  • 3 Pc. Duck breast

For dumpling (napkin pretzel dumplings):

  • 6 Pc. Pretzels old
  • 2 Pc. Onions small
  • 100 g Butter
  • 100 g Bacon
  • 3 tbsp Chopped parsley
  • 300 ml Milk
  • 5 Pc. Eggs
  • Salt
  • Pepper
  • Nutmeg

For the sauce (red wine and orange reduction):

  • 500 ml Dry red wine
  • 500 ml Orange juice
  • 1 Pc. Onion
  • 2 Pc. Garlic cloves
  • 2 tbsp Creme fraiche Cheese
  • 30 g Frozen butter

For the cauliflower (mash):

  • 1 Pc. Cauliflower
  • 0,5 Pc. Sweet potato
  • 2 tbsp Butter
  • 2 tbsp Creme fraiche Cheese
  • 1 liter Vegetable broth
  • Salt
  • Pepper
  • Nutmeg


For the napkin dumplings:

  • Chop the dry pretzels and place in a large bowl. Chop the onion and, together with the finely diced bacon, let it turn translucent in the butter. Mix the eggs with the milk and then add both together with the chopped parsley to the pretzels and stir and knead by hand. Season with a little grated nutmeg, salt and pepper and let rest for about half an hour.
  • Then stir again and always form 3-4 tablespoons on cling film into a roll and wrap with the film. Take a second film, fold the roll back in and then knot the ends well. Bring the water to the boil in a large saucepan and then let the finished rolls steep in the water at a low temperature for about 30-40 minutes. Then remove and serve immediately or cut into slices and fry briefly in butter in a pan on both sides.

For the sauce:

  • Chop the onion and garlic cloves and sauté them in a little olive oil. Then deglaze with about 0.1 liter of red wine and let it reduce, repeat the whole thing with the orange juice and let it reduce. Repeat the whole thing several times. Finally, season with creme fraiche and salt and pepper, remove the sauce from the stove and assemble with the frozen butter pieces with a hand blender.

For the cauliflower mash:

  • Cut the florets from the cauliflower, peel and chop the sweet potatoes and put both in a large saucepan in the boiling vegetable stock - simmer for about 20 minutes. Then drain the vegetable stock and mash the cauliflower, along with the sweet potatoes, with a potato masher. Add the butter and creme fraiche and season with a little nutmeg, salt and pepper.

For the duck breasts:

  • Dab the duck breasts, remove the remaining feather residue with the tweezers and scratch the skin diagonally in a diamond shape with a sharp knife, avoiding the meat if possible. Now place the duck breasts in a cold grill pan and fry on the skin side at a medium temperature so that the duck fat can escape (approx. 10-15 minutes).
  • Skim off the duck fat every now and then, possibly use it to sear the dumplings. Then fry the back of the duck breast for about 2-3 minutes and then put the entire pan in the oven at about 120 ° for about 15 minutes until a core temperature of 62 ° is reached. Take the pan out of the oven, let the duck breasts rest for another 3-4 minutes and then cut into slices and serve everything.


Serving: 100gCalories: 100kcalCarbohydrates: 3.3gProtein: 1.5gFat: 7.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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