Roast Duck and Gravy with Red Cabbage and Dumplings

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Roast Duck and Gravy with Red Cabbage and Dumplings
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2 h. 30 min.


For the roast duck
2 female Barbary duck (about 1350 grams, with neck and gizzards)
½ bunch parsley
1 onion
1 sour Apple
½ Orange
freshly ground black peppers
4 sprigs Mugwort
2 tsps salt (mixed into 2 tablespoons water)
For the gravy
1 onion
1 carrot
1 pc Celery root
500 milliliters Chicken broth
1 Tbsp Tomato paste
300 milliliters Red wine
1 tsp cornstarch
For the cabbage
1 kilogram fresh Red cabbage
1 Tbsp salt
2 Tbsps sugar
2 Juniper berries
4 cloves
3 bay leaves
2 generous pinches ground Caraway
500 milliliters Red wine
2 Tbsps apple cider vinegar
1/2 Oranges (juiced)
2 onions
4 Tbsps vegetable oil
1 sour Apple
200 grams chunky apple sauce
30 grams Marzipan
For the dumplings
1 pkg fresh Dumpling dough (refrigerated)

Preparation steps


For the roast duck, preheat oven to 170°C (fan: 150°C)(approximately 340°F). Rinse parsley, shake dry and chop coarsely. Rinse mugwort, shake dry and pluck leaves. Peel onion and chop coarsely. Quarter and core apple. Cut orange half into chunks. Mix onion, apple, orange, mugwort and parsley and season generously with salt and pepper. Thoroughly rinse duck inside and out and pat dry. Remove wing tips and tail and salt duck inside and out. Fill duck cavity with onion mixture and fasten closed with a wooden skewer.


For the gravy, peel and chop onion, carrot and celery. Cut duck wing tips and neck into small pieces. Place onion, carrot, celery and duck pieces into a roasting pan. Mix broth, tomato paste and red wine until smooth and pour into roasting pan. Place duck breast-side down over mixture in roasting pan and roast for about 40 minutes.


For the cabbage, rinse and halve cabbage, remove stalk and cut into fine strips. Mix red wine, apple cider vinegar, orange juice, salt, sugar, juniper berries, cloves, bay leaves and caraway, stir into cabbage, season with pepper and knead thoroughly. Peel and halve onions and cut into fine strips. Heat oil in a large saucepan and sauté onions until translucent. Stir cabbage mixture into pan with onions, cover and simmer over medium heat for about 1/2 hour.


Peel, core and quarter apple and cut into slices. Cut marzipan into small pieces. Stir apple, applesauce and marzipan into cabbage mixture and simmer until tender, about 1 more hour. Season cabbage with salt and pepper.


Turn duck breast-side up, increase oven temperature to 180°C (approximately 350°F) and roast duck for about 1 more hour.


Cook dumplings in salted water according to package directions.


Increase oven temperature to 220°C (approximately 425°F). Remove duck from roasting pan and place on a wire rack set over a rimmed baking sheet. Roast duck, watching carefully and brushing repeatedly with salt water, until skin is golden brown and crispy, about 15 minutes.


Strain roasting pan drippings through a sieve into a saucepan and bring to a boil. Mix cornstarch with a little red wine, mix into gravy and simmer until thickened and creamy, stirring frequently. Season gravy with salt and pepper.


Remove duck from oven and let rest briefly. Remove stuffing and carve duck. Serve roast duck with gravy, cabbage and dumplings and garnish with herbs as desired.