Christmas Duck with Oranges and Almond Dumplings

Ingredients

• 1 duck (about 2 kg, ready to cook)
• Salt
• Pepper (freshly ground)
• 800 g waxy potatoes
• 2 Eggs
• 150 g flour (as needed)
• Salt
• a pinch of nutmeg
• 2 tbsp butter
• 150 g almond slivers
• 4 oranges
• 20 ml Grand Marnier
• 1 tsp cornstarch (optional)
• Salt
• 2 tsp cold butter
• 4 Tbsp lingonberry jam
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the duck inside and out, pat dry, then rub it with salt and pepper. Puncture the skin all over with a toothpick and place it breast-side down in a roasting pan. Add 200 ml water and roast for about 45 minutes. Flip and roast another 45 minutes, basting frequently. Remove from the pan and place on a rack (fat drips into a skillet below) under the preheated grill to brown for about 10 more minutes. When done, set the duck aside warm and skim the fat from the sauce.

3. 3.

   Wash the potatoes with skins in salted water and cook for about 25 minutes until tender. Drain, let steam off slightly, then peel and press through a potato ricer. Add two-thirds of the flour, eggs, salt, and nutmeg; knead into a loose, workable dough. Add more flour if needed. Shape small dumplings from portions of dough with floured hands. Drop them into boiling salted water and let cook gently for 10–15 minutes. Drain.

4. 4.

   Heat butter in a pan and brown the almond slivers until golden. Toss the finished dumplings in the almonds and set aside warm.

5. 5.

   For the sauce, peel two oranges with a sharp knife and cut out the segments between the membranes. Juice the remaining oranges. Heat the roasting pan on the stove and reduce the drippings with the orange juice. Add Grand Marnier and more water if desired. Thicken with cornstarch mixed in cold water if needed. Season with salt, stir in cold butter, and add the orange segments.

6. 6.

   Carve the duck and serve it with the sauce and almond dumplings. Garnish with lingonberry jam and parsley.