John Myers
Contents
show
Resche Duck with Orange and Pineapple Cabbage and Homemade Bread Dumplings
The perfect resche duck with orange and pineapple cabbage and homemade bread dumplings recipe with a picture and simple step-by-step instructions.
duck
- 600 g Duck breast
- 1 shot Olive oil
- 1 pinch Salt
- 1 pinch Pepper
sauce
- 1 piece Shallot
- 1 tbsp Honey
- 1 tbsp Flour
- 200 ml Red wine
- 1 piece Bay leaf
- 1 shot Broth
- 2 tbsp Balsamic vinegar
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Cream
herb
- 250 g Cooked red cabbage (red cabbage)
- 1 piece Onion
- 2 tbsp Clarified butter
- 1 pinch Sugar
- 200 ml Red wine
- 0,25 piece Pineapple
- 10 g Fresh ginger
- 200 ml Vegetable broth
- 1 piece Bay leaf
- 1 shot Orange juice
dumplings
- 200 g Bun old
- 1 piece Onion
- 1 tbsp Butter
- 150 ml Milk
- 1 piece Egg
- 2 tbsp Chopped parsley
duck breast
- Rinse the duck breast and pat it dry (if necessary cut off any excess skin) with a sharp knife, incise the skin crosswise (CAUTION: do not injure the side of the meat). Sear the duck breast in a little oil in a non-stick pan over medium heat on the skin side until the skin is nice and brown. Finally fry the meat side very briefly. Then place the duck breast on a sheet lined with aluminum foil and finish cooking in the oven at 130 ° C for about 15-20 minutes. Take the duck breast out of the oven, wrap it in aluminum foil and let it rest for about 5 minutes. Cut the duck breast into slices.
sauce
- For the sauce in the remaining duck fat (pour off part of it), steam the diced onion until translucent and add the honey. Dust with flour and lightly brown. Pour over the wine, broth and aceto. Add bay leaf and reduce. Season to taste with salt, pepper and a dash of cream.
herb
- Slice (or cut) the cabbage into very fine strips. Peel the onion and chop finely. In a saucepan, fry the onions until translucent, add sugar, finely chopped ginger, cabbage and pineapple. Sweat briefly. Pour red wine over and reduce a little (so reduce). Then add the broth and the bay leaf and cover and simmer slowly over a low heat for about 1 1/2 hours. Season with salt and pepper – if acidity is missing, season the sauce with a little balsamic vinegar.
dumplings
- For the bread dumplings, cut 200 g rolls from the previous day (approx. 4 pieces) into small cubes and place in a large bowl. Peel and finely dice an onion and sauté in butter until translucent. Pour in the milk and warm it up. Pour the onion milk over the rolls and let steep for 10 minutes. Add the egg, chopped parsley, salt and pepper and knead with your hands to form an even mass. Shape into 4 dumplings with damp hands and place in a large saucepan with boiling salted water. Let simmer for 20 minutes over a mild heat.
Facebook Comments