Duck with Red Cabbage and Potato Dumplings

Ingredients

• 750 g red cabbage
• 30 g clarified butter
• 1 tbsp sugar
• 1 onion
• 1 apple
• 4 tbsp vinegar
• Salt
• 2 Bay leaves
• 3 Cloves
• 250 ml liquid (e.g., broth)
• 2 carrots
• 0.5 celery root
• 2 onions
• 1 duck (pre-cooked, about 2 kg)
• savory herb
• bay leaf
• Salt
• pepper (ground)
• 100 ml red wine
• 1 kg potatoes
• 100 g flour
• 2 Eggs
• 1 tbsp Cornstarch

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Clean, quarter, and trim the cabbage. Peel and finely dice the onion and apple. In a wide pot, heat the clarified butter and brown the sugar until light caramelized. Add the onion and apple cubes and sauté briefly. Add the cabbage, steam, drizzle vinegar over it, season with salt, and mix well. Add remaining spices and pour in some liquid. Simmer the vegetables on moderate heat for about 45 minutes until tender; add more liquid if needed.

3. 3.

   Meanwhile, wash and pat dry the duck inside and out, then season generously with herbs, salt, and pepper.

4. 4.

   Lightly grease a roasting pan.

5. 5.

   Peel, dice carrots, celery root, and onion, place them in the pan with 2 tbsp oil. Put the duck on top, add herbs, and roast for about 40 minutes, then flip and roast another 30-40 minutes, basting frequently with liquid. Raise oven to 230°C for the last 10 minutes to crisp the skin. Remove duck, keep warm. Skim fat from the pan. Deglaze with red wine, adjust seasoning, puree, and strain.

6. 6.

   For dumplings, peel, wash potatoes, and boil in salted water for about 25 minutes. Drain and press through a potato masher. Mix with flour, eggs, salt, and cornstarch into a dough. Bring salted water to a boil. With damp hands, form dumplings from the dough and cook in hot water for about 20 minutes.

7. 7.

   Carve the duck and serve on warmed plates alongside red cabbage, dumplings, and sauce. Garnish with bay leaf and dill.