Duck Roast with Semolina Dumplings

Ingredients

• 1 whole duck (about 1.6 kg)
• 500 g fruit muesli
• 1 savoy cabbage (about 800 g)
• 2 Eggs
• 2 egg whites
• 2 rolls
• 1 bundle vegetable stock vegetables
• 1 onion
• 1 glass poultry stock
• 0.25 l red wine
• 0.25 l milk
• 90 g semolina
• 2 tbsp clarified butter
• 30 g ice‑cold butter
• 1 tbsp chopped parsley
• Salt
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Wash the duck thoroughly inside and out, remove the liver, set aside, and pat dry. Season the cavity with salt and pepper. For the stuffing mix the fruit muesli with 2 eggs, sauté the diced rolls in 1 tbsp clarified butter and let cool. Add the cooled roll cubes to the muesli‑egg mixture, stir in the roughly chopped liver, season with salt and pepper, fill the duck, then tie it closed. Drizzle the remaining heated clarified butter over the duck and brown well on both sides. Roast in a preheated oven at 200 °C (gas setting 3) for 90 minutes; after one hour turn the duck, pierce the skin under the wings, add the vegetable stock vegetables and quartered onion, pour poultry stock and red wine over it. Clean the cabbage, quarter it, blanch in boiling salted water, shock in ice water, then place the quarters in the oven with the duck 15 minutes before the end of cooking. After roasting remove the duck and cabbage, keep warm, top the pan juices with water, skim fat, bind with ice‑cold butter pieces, season with pepper and salt.

2. 2.

   For the semolina roulade bring milk to a boil, season with pepper and salt, add semolina and simmer briefly. Whisk 2 egg whites until stiff, fold in chopped parsley, then stir into the semolina. Divide into 4–6 lightly greased baking dishes and bake for 20 minutes at 220 °C (gas setting 4). Cover the dishes with parchment after 10 minutes. Remove from oven, cool, break out of the dishes and slice crosswise. Briefly brown the semolina slices in clarified butter on both sides. Slice the duck, serve the filling and breast slices with cabbage and sauce.