John Myers
Ingredients for 4 servings:
- 1 large duck(s) (approx. 2 kg)
- 1 pack of dried plums
- 2 apples
- ½ bottle of plum wine
- 3 m.-sized onion(s)
- 1 pack of mushrooms
- 1 pack of frozen red cabbage (alternatively 1 jar)
- 1 pack of dumplings
- ¼ bottle of sweet red wine
- salt and pepper
- Rosemary, shredded
- 1 pack of soup vegetables
- 250 ml vegetable stock
- 1 bunch parsley, chopped
Instructions
Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 5 hours
Marinate the dried plums in the plum wine 24 hours in advance. Defrost the duck 24 hours in advance. Remove the duck’s giblets, rinse the duck and pat dry, stuff an apple and a sliced onion into the duck along with the squeezed plums, then rub with pepper, salt, and rosemary. Place in a covered roasting pan at 200 degrees Celsius (convection oven) for 30 minutes. Prepare the dumpling dough according to the package instructions (with rosemary, if desired). Meanwhile, dice and roast an onion, form the dumplings, and fill them with a tablespoon of the roasted onions. Sauté the chopped vegetables in a saucepan, deglaze with the vegetable stock, and reduce with a dash of red wine. Defrost the red cabbage with a thinly sliced apple over low heat, stirring constantly. Brown the mushrooms in a pan. After 30 minutes, brush the duck with the rendered fat and return it to the oven for another 30 minutes. Repeat this process once more. After 1.5 hours, turn the duck over, reduce the temperature to 175 degrees Celsius, and roast for another 30 minutes. Cook the dumplings according to the instructions, puree the sauce, season to taste, then add the bunch of parsley and the sautéed mushrooms, and add a splash of red wine if desired. Serve everything together.
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