Filled Duck Breast with Apple and Fig on Bread Dumplings and Orange and Red Wine Jus

Dab the duck breasts on a kitchen crepe, then cut into the skin side, preferably making as many small diamonds as possible. This will make the crust perfectly cross. Then cut into the side pockets. Pour the filling of chopped apples and figs into this pocket and close with a Schaslick skewer. Fry the duck on both sides for 5 minutes over a medium heat. Preheat the oven to 200 degrees and let the duck bake there for 15 minutes. If necessary, you can still take orange jam and brush the crust with a brush.

Cut the rolls into 1cm x 1cm pieces and place in a bowl, add the egg milk. In the meantime, fry the onions with the butter and add to the mixture. Mix everything together, sprinkle in the parsley and mix in the flour. Add water with a little salt and cook the dumplings for about 7-15 minutes, depending on their size.

For the sauce, cut the apples, figs and onions into small pieces, fry them and pour red wine over them. Then let it boil down for as long as you want. Ideally for at least 30 minutes, then pass this through a sieve and season with honey, orange juice, salt & pepper. If necessary, cloves can also be added.