Baked Duck Dumpling with Red Cabbage Salad

Ingredients

• 350 g starchy potatoes
• 40 g flour
• 1 egg
• Muscat (freshly grated)
• 0.5 head small red cabbage
• 0.5 cinnamon stick
• 1 star anise
• 2 tbsp oil
• 2 tbsp Red wine vinegar
• 30 g lingonberry jam
• 1 Pomegranate
• 1 untreated orange
• 5 Tbsp breadcrumbs
• 4 sprigs tarragon
• frying oil
• 1 onion
• 100 g duck breast fillet (ready‑to‑cook, no fat layer)
• 0.25 carrot
• 5 cm celery stalk
• 1 tsp duck fat
• 2 tbsp dry red wine
• 4 tbsp duck stock
• 0.5 tsp freshly chopped tarragon
• 1 pinch ground allspice
• 1 pinch Ground cinnamon
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Peel and finely chop the onion for the ragout. Peel, clean, and dice the vegetables into very small cubes. Wash, pat dry, and dice the meat similarly. In a pan melt the duck fat and brown the meat. Add the onion and vegetables, sauté briefly, deglaze with wine. Add herbs and spices, pour in stock, season with salt and pepper, and simmer over medium heat for about 20 minutes.

2. 2.

   Meanwhile, peel, wash, and cube the potatoes; boil in salted water for about 25 minutes. Drain, let steam off slightly, then mash through a potato press. Mix with flour and eggs into a smooth dough, seasoning with salt and muscat.

3. 3.

   Remove the ragout from the heat, taste, and allow to cool.

4. 4.

   Bring 2 liters of salted water to a boil. Shape dumplings from the dough, place about 2 tsp of ragout in the center, seal well. Boil for 20 minutes.

5. 5.

   During this time wash, clean, and shred the cabbage into fine strips; blanch in boiling salted water with cinnamon and star anise for 3 minutes. Drain, let rest, then mix with vinegar, oil, and lingonberry jam. Marinate for at least 20 minutes. Wash the pomegranate, cut off top and bottom, slice one side, flip over, and remove seeds. Mix seeds into the salad and adjust seasoning.

6. 6.

   Peel the orange, removing the white skin; separate fruit segments from membranes, squeeze remaining pulp, and collect juice.

7. 7.

   Season the salad with salt, pepper, sugar, and orange juice.

8. 8.

   Lift dumplings from stock, drain well, coat in breadcrumbs, and briefly fry in hot fat until golden brown. Fry tarragon briefly as garnish.

9. 9.

   Arrange salad on plates, place one dumpling on top of each, garnish with tarragon and orange segments, and serve.