Roast Duck with Gravy and Dumplings
- 1 duck leg (2.5 kg, ready to cook)
- freshly ground peppers
- 3 onions
- 1 Apple
- 1 tsp dried marjoram
- 3 Tbsps dried parsley
- 120 grams white bread
- 125 milliliters milk
- 300 grams Pastry flour
- ½ cube fresh Yeast (21 grams)
- 1 egg
- 1 egg yolk
- 20 grams butter
- 250 milliliters chicken stock (from a jar)
- 4 small red Apple
Preheat oven to 160°C (approximately 325°F). Rinse duck and pat dry. Remove wingtips, coarsely chop and set aside. Rub duck inside and out with salt and pepper.
Peel onions and coarsely dice. Peel and core apple and coarsely dice. Mix onions, apple, marjoram and parsley, place in body cavity of duck and fasten closed with wooden skewers. Set duck breast-side down in a roasting pan. Pour about 500 ml water (approximately 2 1/2 cups water) into roasting pan. Roast duck about 1 hour, basting with pan juices. Turn duck breast-side up and roast until golden brown, about 1 more hour, basting frequently with pan juices.
For the dumplings, cut bread into small cubes and sauté until golden brown.
Stir yeast into milk until smooth. Stir together flour, egg, egg yolk and milk in a mixing bowl, add yeast mixture and mix to a smooth dough. Mix toasted bread cubes into dough, cover and let rise in a warm place about 45 minutes.
In a saucepan, bring salted water to a boil. Shape dumpling dough into 4 logs about 4 cm diameter (approximately 1 1/2 inches diameter) and wrap each in aluminum foil. Place dumpling logs into water, reduce heat and gently simmer 35-40 minutes.
Remove duck from roasting pan, cut in half lengthwise and remove onion mixture for gravy. Set duck halves back together and keep warm in oven set to 70°C (approximately 150°F). For the gravy, thoroughly skim fat from pan juices. In a saucepan, quickly sauté duck wingtips in 1/2 tablespoon butter. Pour pan juices, onion mixture from duck and chicken stock into saucepan and simmer 15 to 20 minutes. Strain gravy through a sieve into a fresh saucepan, season with salt and pepper and keep warm until serving.
Rinse apples and cut crosswise into slices 1 cm thick (approximately 1/3 inch thick). Heat remaining butter in a large skillet and sauté apple slices briefly on both sides. Keep apple slices warm until serving.
Just before serving, set oven to broil and broil duck, watching carefully, until skin is crispy. Cut dumpling logs into thick slices.
Carve duck as desired. Serve duck with gravy, dumpling slices and apples on warmed plates.