Roast Duck with Red Cabbage and Potato Dumplings
Ingredients
- For the red cabbage
- 750 grams Red cabbage
- 30 grams clarified butter
- 1 Tbsp sugar
- 1 onion
- 1 Apple
- 4 Tbsps Vinegar
- salt
- 2 bay leaves
- 3 cloves
- 250 milliliters Liquid (broth)
- For the duck
- 2 carrots
- ½ Celery root
- 2 onions
- 1 duck leg (ready to cook, 2 kilograms or 4.4 pounds)
- Mugwort
- Laurel leaf
- salt
- freshly ground peppers
- 100 milliliters Red wine
- For the potato dumplings
- 1 kilogram potatoes
- 100 grams Pastry flour
- 2 eggs
- salt
- 1 Tbsp cornstarch
Preparation steps
For the duck: Preheat the oven to 200°C (approximately 390°F).
For the cabbage: Remove stalk and slice cabbage. Rinse and drain well. Peel and mince onions and apples. Heat butter in a wide saucepan add sugar, onion and apples and sauté briefly. Add cabbage, vinegar and salt and mix well. Add remaining spices and some liquid. Cook cabbage over medium heat until soft, about 45 minutes. Add cooking liquid as needed.
Meanwhile, Rinse duck inside and out, pat dry and season well with the herbs, salt and pepper.
Grease a roasting pan.
Peel carrots, celery root and onion. Cut into cubes and add to the roasting pan with 2 tablespoons oil. Add duck and roast for about 40 minutes, then flip and roast for 30-40 minutes more. Baste with pan juices throughout.
For the last 10 minutes of cooking, increase oven temperature to 230°C (approximately 450°F). Remove from oven and remove duck from pan, keep warm. Skim fat from pan juices. Deglaze pan juices with red wine and season with salt and pepper. Puree and pass through a sieve.
For the dumplings: Peel potatoes, rinse and boil for about 25 minutes in salted water. Press through a ricer. Combine potatoes, flour, eggs, salt and starch to form a dough. Bring a large pot of salted water to a boil. Use wet hands form from potato dumplings. cook in boiling water until done, about 20 minutes.
Slice duck and drizzle with pan sauce. Serve with red cabbage and dumplings. Garnish with mugwort and bay leaves.
