John Myers
Contents
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Ingredients
Dumplings in panko nut butter:
- 2 Pc. Duck breast
- 1 kg Floury potatoes, cooked and steamed
- 1 Pc. Egg
- Salt
- Nutmeg
- Potato flour
- 100 g Panko (breadcrumbs)
- 150 g Butter
Red cabbage salad:
- 0,25 Pc. Red cabbage
- 1 tbsp Cranberries
- 4 cl Bianco balsamic vinegar
- Cream
- Vinegar
- Salt
- Pepper
- Sugar
- Cinnamon
- 1 Pc. Orange
- 1 Pc. Bay leaf
- 1 shot Dark balsamic vinegar
- 100 ml Duck stock
- 1 tbsp Cranberries
- Oil for deep-frying
Instructions
- Free the duck legs from the bones, add salt and fry them in the deep fryer at 140 degrees.
- Fill a tub of water in the oven with hot water and place the duck breast seasoned with salt on the grill at 70 degrees.
- Press the cooked potatoes through a press. Season the potato mixture with salt and nutmeg. Add egg and enough potato flour to create a malleable mixture. Form dumplings and then let them steep in salted water.
- Cut the red cabbage into fine strips. Mix the cream, cranberries, white balsamic vinegar, cinnamon, pepper, salt and sugar, add the orange zest and the juice of a quarter orange, stir and knead well with your fingers.
- Press the rest of the orange into a saucepan and reduce the dark balsamic vinegar together with a bay leaf, then pour the duck stock and reduce further. Add a spoonful of cranberries.
- Melt the butter in a pan and let it turn golden brown, toast the panko crumbs in it and toss the finished dumplings in it.
- Cut the fat layer of the duck breast crosswise and fry on this side until crispy. Then cut into slices. Place two slices on each plate with a piece of leg next to them. Arrange two dumplings and a portion of red cabbage salad in a triangle, and sap with the sauce.
- Image rights: Wiese Genuss
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 17.7gProtein: 2.7gFat: 28.9g
