Duck Roast with Side Dishes

Ingredients

• 100 g ground hazelnuts
• 3 eggs
• 200 g Flour
• 200 ml milk
• Salt
• 2 tbsp butter
• 1 duck (about 1.5 kg ready to cook)
• Salt
• Pepper (freshly ground)
• 1 tbsp thyme
• 80 g leeks
• 80 g celery
• 80 g carrots
• 80 g onions
• 2 apples (e.g., Boskop)
• 1 tbsp Tomato Paste
• 200 ml cider
• 400 g savoy cabbage
• 400 g Pumpkin
• 1 onion
• 100 g smoked ham
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 tbsp butter
• 1 tbsp honey

Instructions

1. 1.

   Roast the hazelnuts lightly for the Knöpfle. Whisk the eggs, sift in the flour. Beat into a frothy mixture with milk and nuts. Press dough through a spaetzle sieve into boiling salted water to form Knöpfle. Boil until cooked, scoop out, cool covered and refrigerate. Rinse the duck, pat dry. Season inside and outside with salt and pepper, also add thyme inside. Prepare vegetables: clean, wash, peel and dice small. Roast the duck with vegetable cubes in a roasting pan at 200°C for about 45 minutes.

2. 2.

   Quarter the savoy cabbage, remove stem and leaf tips. Cut leaves into bite‑sized pieces, wash. Blanch the cabbage, shock, drain. Core, peel pumpkin, cut into ½ cm cubes or diamonds.

3. 3.

   Peel onion. Dice bacon and onion finely. Sauté both in a pot. Add cabbage, cook until slightly firm, season.

4. 4.

   Peel apples, quarter, core, dice very finely. Remove duck from pan, set aside warm. Stir tomato paste and half the apple pieces into the roasting juices, deglaze with cider. Let sauce reduce slightly, strain through a sieve, fold in remaining apple cubes, reheat. Melt butter with honey, add pumpkin and a splash of water, steam until tender, season, mix into cabbage, heat through. Toss Knöpfle in hot butter.

5. 5.

   Slice duck and plate with vegetables, Knöpfle and sauce.