salted Duck (ordered through a butcher)
- 250 grams
- 600 grams
small Potatoes (waxy)
- 150 grams
- 1 stalk
small Savoy cabbage (About 500 g)
- 45 grams
- 20 grams
- 1 tablespoon
small Egg (Size S)
- 10 grams
- 125 milliliters
- 2 teaspoons
Parsley leaf (for garnishing)
Rinse the duck and cover with 5 liters (approximately 5 quarts) of cold water. Slowly bring to a boil and skim as needed. Reduce heat to low and simmer for 2 hours.
Rinse and peel the carrots, parsnip, potatoes and celery root. Leave the potatoes whole and cut the rest of the vegetables into small pieces. Rinse the leek and cut diagonally. Add all the vegetables to the duck and cook for 30 minutes.
Rinse the cabbage. Take 4 leaves and blanch in salted water for 8 minutes. Remove with a slotted spoon and plunge into ice water to halt cooking. Dry on paper towels. Cut out the middle rib of each leaf and lay flat.
Cut the rest of the cabbage into thin strips. Heat 30g (appoximately 1 ounce) of butter and sauté the cabbage strips. Pour 125ml (approximately 1/2 cup) of the duck broth over the cabbage. Cover and cook for 10 minutes. Pour the cabbage in a colander and drain well.
Cut the toast into small cubes. Mix the toast cubes with half the mustard, egg and the cooled cabbage. Spoon the mixture onto each of the cabbage leaves and roll up. Squeeze each in cheesecloth and form into balls.
Remove the duck from the pot and cool slightly. Place the cabbage rolls in the broth and heat for 10 minutes. Melt the remaining butter, add the flour and cook. Deglaze the pan with 250ml (approximately 1 cup) of the duck broth and bring to a boil, stirring constantly. Add the cream and simmer the sauce for about 5 minutes. Season with the remaining grain mustard, Dijon mustard and salt and pepper.
Remove the skin from the breast and heat the meat breifly in the broth. Remove the meat, vegetables and cabbage rolls from the broth. Slice the duck breasts and serve with the vegetable, cabbage rolls and mustard sauce. Garnish with parsley leaves.