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Roast Duck with Dumplings and Red Cabbage

5 from 8 votes
Prep Time 40 mins
Cook Time 2 hrs 30 mins
Rest Time 10 mins
Total Time 3 hrs 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Roast duck

  • 2200 Size Duck meat (mf) frozen
  • 1 Medium Carrot
  • 5 Pcs. Onions
  • 1 smaller Apple
  • 2 Toes Garlic
  • 1 disc Ginger
  • Some water to pour on
  • Big roasting pan
  • Preheat the oven tube to 220 °

For the sauce

  • Offal of the duck
  • 1 PCk. Chicken giblets
  • 3 Pcs. with bowl Onions
  • 1 toe Garlic
  • 1 disc Ginger
  • 2 middle Carrots
  • 1 small piece. Leek
  • 4 Pcs. Juniper berries
  • 5 Pcs. Peppercorns
  • 1 Pcs. Bay leaf
  • Salt
  • Pour water
  • 1 Tablespoon Brandy + cornstarch each

Dumpling dough

  • 1 Pck. Dumpling dough
  • 2 Discs Toast
  • Butter for frying

Red cabbage from the jar

  • Red cabbage a.d. Glass
  • 1 sake Diced apple
  • 4 Pcs. Cinnamon cloves (clove blossom)
  • 1 Tablespoon Duck lard or goose lard
  • 3 Tablespoon Forest fruit jelly (blueberry and the like)

Instructions
 

  • First thing about the price: We had an offer, duck, red cabbage, and the dumpling dough together: 7.99 euros I didn't miss that.

The duck

  • Wash, salt pepper, inside and outside. Oh, don't forget to get the innards out of your stomach, I've heard from others that you had forgotten it, not so good. Cut the vegetables to size, put the duck in the roasting pan, put the duck on it, pour some water on the lid, if available, and put it in the tube for a good hour. Then remove the lid and continue frying, so it takes on color. Go on ,

The broth

  • Put the vegetables in the saucepan, the onions keep their skin. Put the chicken and duck offal in the pot and let it slowly infuse into the broth. Add spices to taste. Runs next to with. Pour over the duck every now and then.
  • Dice the toast and fry in butter until crispy. Put the dumpling dough in a bowl, knead well, form the dumplings, place the croutons in the middle, close the dumplings. When the dumplings are turned off we should grind the broccala 🙂 Put the dumpling water on when it is boiling. Add salt and water, mixed with starch, to the boiling water, so the dumplings do not boil off. It should draw for 20 minutes

The red cabbage (red cabbage)

  • Since it comes out of the jar, it does need some flavor. I steam the diced apple in a saucepan, then add the red cabbage. maybe pour in some broth, simmer gently. Add the cinnamon cloves and stir in the jelly, if you want, you can set it with a little "haze" of Viennese semolina flour. Do not sprinkle this lump. 🙂 Season to taste. Finally, add a tablespoon of goose lard that adds shine and taste.

The sauce

  • Drain the roast of the duck, collect with a sieve and place in a separate saucepan. Add as much of the broth as you need, bring to the boil, season to taste, maybe with a little orange zest (if available) I had an almost empty glass with the rest of the elderberry jelly, add the cornstarch diluted with water, put the lid on and shake it off vigorously Let the sauce boil and season again to taste. Finally to give the brandy, or orange liqueur, what a taste.
  • So that's it, nothing to do with it, serve and enjoy. Now maybe a good cook. Good Appetite
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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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