Roast Duck with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,044 cal. | (50 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 64.8 μg | (108 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 43.3 μg | (96 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 26.4 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 469 mg | |||
| Complete sugar | 45 g |
Preparation steps
For the duck: Rinse the duck and pat dry. Separate the wing tips and chop coarsely. Rub inside and outside with salt and pepper.
Peel the onions and peel and core the apples. Coarsely dice everything. Mix with the herbs. Stuff the duck with the filling and hold closed with wooden skewers. Lay the duck breast side down in a roasting pan. Pour 500 ml (approximately 2 cups) of water over the duck. Bake in preheated oven 180°C (approximately 350°F) until golden brown, about 2 hours. Turn the duck after 1 hour. Baste repeatedly.
For the dumplings: Remove the crusts from the bread. Cut the bread into slices and then cubes. Place in a bowl and pour the milk over the top. Separate the eggs.
Combine the butter, the egg yolks and the salt and stir until creamy. Add the parsley. Add everything to the soaked bread and mix thoroughly. Let sit for 10 minutes.
Soak a large napkin with boiling water and wring it out. Fill a large saucepan with water two finger widths below the edge. Add 2 tablespoons of salt and bring to a boil.
Whisk the egg whites until stiff and fold into the bread mixture. Spread melted butter on the napkin. Form the bread mixture into a roll about 8 cm thick (approximately 3 inches). Place the roll in the center of the napkin and loosely bring up the sides to cover the bread roll (the dumpling dough rises during cooking). Tie both ends of the napkin tightly with kitchen string.
Attach the napkin with the dumpling dough to the end of a wooden spoon handle (keep the opening of the napkin up) and place in the boiling water.
Allow the dumplings to simmer about 50 minutes in the water until done. Let stand 5 minutes before cutting the finished dumplings.
Take duck from the roasting pan and cut in half lengthwise and remove the stuffing. Cut the duck in half again crosswise and keep warm in the oven (70°C (approximately 160°F). Drain and collect the cooking juices. Cook the duck wings in a pot with 1/2 tablespoon of butter. Pour in the cooking juices. Add the stuffing and the chicken stock. Simmer for 15 to 20 minutes. Strain the sauce through a sieve into a second pot. Season with salt and pepper and keep warm.
Rinse the apples, core and cut into wedges. Heat the remaining butter in a large frying pan and sauté the apple slices briefly on both sides. Keep warm.
Shortly before serving, turn on the broiler. Broil the duck with the skin side up until crispy, watching carefully. Include the smaller pieces as desired.
Remove the dumpling roll from the napkin and cut into thick slices.
Serve the duck with the sauce and apple slices and dumplings on warmed plates.
