Roast Duck with Sauteed Cabbage
- For the dough
- 100 grams ground Hazelnuts
- 3 eggs
- 200 grams Pastry flour
- 200 milliliters milk
- 2 tablespoons butter
- For the duck
- 1 duck leg (approximately 1.5 kg or 3.3 pounds)
- freshly ground peppers
- 1 tablespoon thyme
- Leeks (50 grams, each)
- Celery (50 grams, each)
- carrots (50 grams, each)
- onions (50 grams, each)
- 2 Apple
- 1 tablespoon Tomato paste
- 200 milliliters Cider
For the dough: Toast hazelnuts. Beat eggs and add flour. Stir in milk and hazelnuts. Knead into a dough, shape into dumplings and cook in boiling salted water until dumplings float to the surface. Remove, drain and set aside.
For the duck: Rinse duck and pat dry. Season inside and out with salt and pepper and sprinkle the inside with thyme. Rinse, peel and dice vegetables. Place vegetables in a roasting pan, top with duck and roast in an oven preheated to 200°C (approximately 400°F) for about 45 minutes.
For the vegetables: Rinse cabbage, remove stalk and shred. Blanch in boiling salted water, then shock in ice water and drain well. Peel pumpkin, remove seeds and stringy insides and dice flesh.
Peel and mince onion. Mince bacon. Sauté onion and bacon in a saucepan. Add cabbage and cook until al dente, then season with salt and pepper.
Peel, quarter and core apples, then mince flesh. Remove duck from roasting pan and keep warm. Stir tomato paste and half the apples into pan juices, then deglaze with cider. Simmer sauce over low heat, then strain through a sieve and stir in remaining apples. Stir in butter and honey.
Add pumpkin and some water to cabbage. Season with salt and pepper and reduce.
Slice duck, drizzle with pan juices and serve with vegetables.