Duck Breast with Orange Red Cabbage and Potato Dumplings

Ingredients

• 600 g double duck breast
• Salt
• black pepper (freshly ground)
• 2 onions
• 2 carrots
• 200 g knollensellerie
• 1 rosemary sprig
• 500 ml poultry stock
• 0.5 head red cabbage
• 2 tbsp butter
• 2 tbsp brown sugar
• 100 ml red wine
• 3 untreated oranges (juice)
• 1 cinnamon stick
• 1 bay leaf
• 2 cloves
• 800 g starchy potatoes
• 80 g flour
• 2 Eggs
• Salt
• 1 tbsp Cornstarch
• 3 slices white bread (or toast)
• 40 g Butter

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the duck breast, pat dry, season with salt and pepper. Place in a roasting pan and add a little water. Roast skin-side down for about 15 minutes.

2. 2.

   Reduce the temperature to 140°C (285°F) and roast for another 40 minutes, basting frequently with the liquid. Peel and roughly dice the onions, carrots, and knollensellerie. Add rosemary to the duck, flip it over, pour in poultry stock, and simmer for an additional 40 minutes.

3. 3.

   Halve the red cabbage, clean it, remove the core, and finely shred it. In a pot caramelize butter and sugar. Deglaze with red wine and juice from two oranges, then add the shredded cabbage. Stir in cinnamon stick, bay leaf, and cloves, cover, and simmer for about an hour, stirring occasionally.

4. 4.

   Meanwhile, wash potatoes and boil them with skins on in salted water for about 25 minutes until tender. Drain, let steam off slightly, peel, and press through a potato ricer. Add two-thirds of the flour, eggs, salt, and nutmeg; knead into a loose, workable dough, adding more flour if needed.

5. 5.

   Cut white bread into small cubes. In a pan heat butter and fry the bread cubes until golden brown. Remove, drain on paper towels, and season with salt. Take 60 g portions of the dough, shape into dumplings with floured hands, press a thumbhole in each, insert a few croutons, seal firmly, and drop into boiling salted water. Simmer gently for about 20 minutes until cooked through.

6. 6.

   Remove dumplings with a slotted spoon and keep warm. Remove spices from the cabbage and season with salt. Take out the duck breast. Strain the roasting liquid, skim fat, and reduce slightly if desired. Season with orange juice, salt, and pepper. Brush the skin of the breast with salted water and crisp under the oven grill. Slice and serve on preheated plates with orange red cabbage, potato dumplings, and sauce.

7. 7.