Duck with potato dumplings

Ingredients for 6 servings:

• 1 large duck(s), ready to cook
• 2 apples
• 1 handful of raisins
• Salt
• Spice mix (grill spice)
• Sauce thickener, dark
• 250 ml water
• 1 tbsp sour cream
• 5 large potatoes
• 1 egg(s)
• n. B. semolina
• n. B. Flour
• nutmeg

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 15 hours 15 minutes

an old family recipe

Boil the potatoes in salted water and press them through a potato ricer while still hot, then chill overnight. Add the egg to the cold potatoes, season with a little nutmeg and add enough semolina and flour to form a workable dough. Always in a 1:2 ratio. So 1 tablespoon of semolina, 2 tablespoons of flour, then another 1 tablespoon of semolina and 2 tablespoons of flour, etc. Add the dumplings to the boiling salted water and let them simmer on the lowest heat until they float to the top. Salt the duck inside and out, fill with apples and raisins, seal, sprinkle the outside with barbecue seasoning and roast in a roasting tin at 200°C for about 2 hours (without water). Remove the cooked duck from the roasting tin, carve it up and let it rest, covered, in a warm oven (about 100°C). Add water to the roasting tin to loosen the stock. Place everything in a small saucepan, bring to the boil, thicken with the sauce thickener and add a tablespoon of sour cream. Season the sauce with salt, if desired. We always serve it with red cabbage or Brussels sprouts.