Stuffed Duck with Apples and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the duck
- 1 duck leg (ready to cook, about 2.5 kg or 5.5 pounds)
- 2 onions
- 2 Apple
- 1 tsp dried marjoram
- 1 tsp dried Mugwort
- salt
- freshly ground peppers
- ½ l Broth (vegetable or chicken)
- For the dumplings
- 5 White rolls (day-old)
- 200 milliliters milk
- 2 eggs
- 40 grams butter
- salt
- 1 Tbsp chopped parsley
- 10 grams butter (for greasing)
- For the apples
- 4 small Apple
- 2 Tbsps butter
- 1 pinch ground cinnamon
- 1 tsp powdered sugar
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the duck: Rinse duck inside and out and pat dry. Remove wing tips and neck and cut both into large pieces, set aside. Peel and chop onions. Rinse, quarter, core and chop apples. Combine onions, apples, marjoram and mugwort.
Season duck inside and out with salt and pepper. Fill with apple-onion mixture. Secure opening with kitchen string or skewers. Place duck in a roasting dish, breast-side down. Pour about 500 ml (approximately 2 cups) of water into pan and roast for about 2 hours. Flip duck halfway through cooking and baste with pan juices throughout.
For the dumplings: Remove crust from bread. Dice bread and soak in hot milk. Separate eggs. Combine butter, egg yolks and salt. Stir in parsley and soaked bread. Let mixture rest for 10 minutes.
Scald napkin in boiling water, wring our and grease with butter. Fill a large saucepan with about 3/4 water and add 2 tablespoons salt, bring to a boil.
Beat egg whites until stiff and fold into dumpling mixture. Place dumpling mixture onto napkin and roll into a 6-7 cm (approximately 2 1/2 inch) thick roll. Roll up mixture in napkin and tightly secure both ends with kitchen twine. Tie kitchen twine to a wooden spoon and suspend dumpling dough in boiling water. Cook for about 40 minutes.into
Remove finished duck from pan and pour pan juices through a sieve. Skim off fat and set aside.
Heat drippings in a pan and brown wings and neck.
Remove stuffing from duck and add to browned wings and neck. Braise for about 5 minutes and deglaze with broth. Simmer for about 20 minutes.
Preheat the oven's broiler.
Cut duck into pieces and brown, skin-side up, under the broiler for a few minutes, until crispy.
Strain cooked pan juices through a sieve, season with salt and pepper and stir in 1-2 tablespoons of duck fat.
Remove dumplings from water. Unwrap and let rest for 5 minutes. Then cut into 1 cm (approximately 1/3 inch) thick slices.
For the apples: Rinse, core and slice apples. Melt butter in a frying pan, add apples, sprinkle with powdered sugar and cinnamon and let caramelize slightly.
Plate duck with dumplings and apples on a warm plate. Drizzle with sauce and serve.
