Thyme duck with pineapple and red cabbage

Ingredients for 4 servings:

• 1 duck(s), ready to cook, 1.6 kg
• salt and pepper
• 3 tbsp honey, liquid
• 1 bunch of thyme
• 2 onions
• 2 rings of pineapple (from the can)
• 1 tbsp clarified butter
• 1 jar red cabbage (720 ml)
• 1 tbsp fruit vinegar
• 1 tbsp sugar
• 1 star anise
• 8 dumplings (potato dumplings, half & half, in a boil-in-the-bag)
• 2 slices of toast
• 1 tbsp butter
• Pineapple for garnishing
• Thyme for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Rub the duck inside and out with salt and pepper. Tuck the opening shut and tie it together. Tie the wings and legs securely. Place the duck on the roasting pan. Roast in a preheated oven at 175°C (top/bottom heat) for about 1.5 hours. Brush with honey. Chop the thyme and sprinkle it on top. Roast for another 15 minutes at 200°C. Meanwhile, chop the onion. Cut the pineapple into pieces. Heat the clarified butter. Sauté the onion until translucent. Add the red cabbage. Season with vinegar, sugar, and anise. Add the pineapple and simmer for about 10 minutes. Place the potato dumplings in cold, salted water. Bring to a boil and boil for about 1 minute. Cook the dumplings over low heat for about 15 minutes, until they float to the surface. Finely crumble the bread. Heat the fat. Toast the breadcrumbs until golden brown. Remove the dumplings from the foil and sprinkle with buttered breadcrumbs. Carve the duck and arrange everything on the plate. Serve garnished with pineapple and thyme.