Duck with Red Cabbage and Dumplings

Name: Duck with Red Cabbage and Dumplings
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 55 min
Yield: 6
Cuisine: Europe, German
Ingredients: 1 Carrot; 100 g Celery Root; 1 onion; 1 duck (about 2 kg); savory herb stick; Salt; Pepper; 1 kg red cabbage; 2 sour apples; 50 g clarified butter; 1 small onion; 2 cloves of peppercorns; 0.13 l red wine; 2 tbsp sugar; 2 tbsp vinegar; Salt; freshly ground pepper; 500 g small starchy potatoes; 1 old bread roll; clarified butter; 1 kg large starchy potatoes; Salt; parsley (for garnish)

Prep: 30min

| Servings: 6 | Cook: 2h

Duck with red cabbage and dumplings is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!

Ingredients

1 Carrot
100 g Celery Root
1 onion
1 duck (about 2 kg)
savory herb stick
Salt
Pepper
1 kg red cabbage
2 sour apples
50 g clarified butter
1 small onion
2 cloves of peppercorns
0.13 l red wine
2 tbsp sugar
2 tbsp vinegar
Salt
freshly ground pepper
500 g small starchy potatoes
1 old bread roll
clarified butter
1 kg large starchy potatoes
Salt
parsley (for garnish)

Instructions

1.
Preheat the oven to 200°C (400°F).
2.
Peel and roughly cube the carrot, celery root, and onion.
3.
Wash and pat dry the duck. Remove a savory herb stick. Mix with salt and pepper, then season the duck inside and out. Prick the skin all over with a toothpick, place breast side down with the vegetables in a roasting pan, add a splash of water, and roast for about 45 minutes. Flip and roast another 45 minutes, basting occasionally. Transfer to a rack under the preheated grill for an additional 10 minutes until golden brown. Skim off fat from the sauce, strain through a sieve, and season with salt and pepper.
4.
For the red cabbage: remove outer leaves, halve, trim stem, shred finely on a mandoline. Wash, peel, quarter, core, and chop apples. Melt clarified butter in a pot, sauté apple pieces, then add cabbage. Dice onion, mince, and combine with peppercorns. Pour in 1/4 l water and red wine, add sugar and vinegar, season with salt and pepper, cover, and simmer for about 45 minutes.
5.
For the dumplings: boil small potatoes in salted water for 30 minutes until tender.
6.
Dice the bread roll into cubes and crisp in a little clarified butter.
7.
Grate large potatoes, squeeze out excess liquid over a bowl to let starch settle. Remove the settled starch, add it back to the grated mass, then press boiled potatoes through a potato ricer. Mix all together, season with salt, form dumplings with damp hands, stuffing each with roasted bread cubes. Boil in salted water for 20–30 minutes on low heat.
8.
Remove dumplings with a slotted spoon and keep warm. Slice duck into portions, plate with dumplings, red cabbage, and sauce, and garnish with parsley leaves.