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🍽️ Crispy Duck with Chestnuts and Bread Dumplings

1419 kcal · 30 min · 4 servings

Ingredients

• 1 Duck (2,5 kg, ready for the kitchen)
• Salt
• Pepper (from the mill)
• 2 Onions
• 1 Apple
• 1 tsp Marjoram (dried)
• 2 tbsp Parsley (chopped)
• 100 g White bread
• 125 ml lukewarm Milk
• 300 g Flour
• 0.5 Cube fresh Yeast
• 1 Egg
• 1 Egg yolk
• 20 g Butter
• 250 ml Poultry stock (from the jar)
• 12 Chestnuts (jar, foil bag)
• 1 Starfruit

Instructions

1. 1. Wash the duck thoroughly and pat it dry with a kitchen towel.
2. 2. Separate the wing tips and chop them roughly.
3. 3. Rub the duck generously inside and out with salt and pepper.
4. 4. Peel the onions and the apple.
5. 5. Remove the core of the apple.
6. 6. Dice the onions and apple roughly.
7. 7. Mix the vegetables with the herbs.
8. 8. Stuff the duck with the herb mixture.
9. 9. Secure the opening with wooden skewers.
10. 10. Place the duck breast-side down in a roasting pan.
11. 11. Pour about 500 milliliters of water into the roasting pan.
12. 12. Roast the duck in the oven for about 2 hours until golden brown.
13. 13. Turn the duck over after one hour.
14. 14. Baste the duck several times with the pan juices during roasting.
15. 15. Cube the white bread into small pieces.
16. 16. Toast the bread cubes in a pan without fat until golden brown.
17. 17. Stir the yeast smoothly into the milk.
18. 18. Add flour, egg, egg yolk, and the yeast milk to a mixing bowl.
19. 19. Knead the ingredients into a smooth dough.
20. 20. Fold the toasted bread cubes into the dough.
21. 21. Let the dough rise in a warm place, covered, for 45 minutes.
22. 22. Bring plenty of salted water to a boil in a pot.
23. 23. Shape dumplings from the dough with a diameter of about 5 centimeters.
24. 24. Wrap each dumpling individually in aluminum foil.
25. 25. Place the dumplings into the boiling water.
26. 26. Reduce the heat so the water is only simmering gently.
27. 27. Cook the dumplings for 35 to 40 minutes.
28. 28. Remove the duck from the roasting pan.
29. 29. Halve the duck lengthwise.
30. 30. Remove the stuffing from the duck.
31. 31. Halve the duck halves crosswise again.
32. 32. Keep the duck pieces warm in the oven at 70 degrees.
33. 33. Degrease the pan juices thoroughly.
34. 34. Fry the duck wings vigorously in 1/2 tablespoon of butter.
35. 35. Deglaze the wings with the pan juices.
36. 36. Add the stuffing and the poultry stock.
37. 37. Simmer the sauce for 15 to 20 minutes.
38. 38. Strain the sauce through a sieve into a clean pot.
39. 39. Season the sauce with salt and pepper.
40. 40. Keep the sauce warm.
41. 41. Fry the chestnuts briefly in the remaining butter in a pan.
42. 42. Keep the chestnuts warm.
43. 43. Wash the carambola fruits.
44. 44. Slice the carambolas.
45. 45. Turn on the oven grill shortly before serving.
46. 46. Grill the duck pieces with the skin side up until crispy.
47. 47. Slice the dumplings into thick pieces.
48. 48. Optionally remove the breast from the bone and slice it.
49. 49. Arrange the duck on pre-warmed plates.
50. 50. Add the sauce, chestnuts, and carambola slices.
51. 51. Serve the dish.

Nutrition per serving

• kcal: 1419
• Protein: 88 g · Fett/Fat: 78 g · Carbs: 92 g