Potato Dumplings Filled with Duck Ragout with Red Cabbage Salad

For the duck ragout, peel the onion and chop finely. Peel the carrot, trim the celery and cut into very small cubes. Rinse the duck, pat dry and cut into small cubes. In a skillet, melt the duck fat and fry the meat until browned on all sides. Add the onion and vegetables and sauté briefly, then deglaze with the wine. Add the herbs and spices, pour in the stock, season with salt and pepper and simmer for about 20 minutes over medium heat.

Meanwhile for the dumplings, peel the potatoes, rinse, chop and cook for about 25 minutes in boiling salted water. Drain and press through a ricer while still hot. Mix with the flour and eggs, knead to make a smooth dough and season with salt and nutmeg.

Remove the ragout from the heat, season and set aside to cool.

Bring 2 liters (approximately 8 cups) of salted water to a boil. Form the dough into dumplings, and place about 2 teaspoons of the duck ragout in the center of each. Draw the dough up around the filling and seal well. Simmer in the boiling water for 20 minutes.

In the meantime, for the cabbage, trim the cabbage and cut into fine strips and blanch in boiling salted water with cinnamon and star anise for 3 minutes. Drain and mix with vinegar, oil, and cranberry. Marinate for at least 20 minutes. Rinse the pomegranate, cut off the top and bottom and cut in half, then remove the seeds. Stir the seeds into the salad and season.

Peel the orange, taking care to remove the white skin. Remove the orange segments from the partitions and squeeze out the juice from the remaining flesh.

Season the salad with salt, pepper, sugar and orange juice.

Remove the dumplings from the water with a slotted spoon, drain well, coat in breadcrumbs and fry briefly until golden brown in hot oil. Drain on paper towels, then fry tarragon briefly and drain.