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🍽️ Roast Duck with Red Cabbage and Potato Dumplings

1050 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot
• 100 g Celeriac
• 1 Onion
• 1 Duck (approx. 2 kg)
• Fennel
• Salt
• Pepper
• 1 kg Red Cabbage
• 2 Sour Apples
• 50 g Ghee
• 1 Small Onion
• 2 Cloves
• 0.13 l Red Wine
• 2 tbsp Sugar
• 2 tbsp Vinegar
• Salt
• Pepper (from the mill)
• 500 g small, starchy potatoes
• 1 Stale Roll
• Ghee
• 1 kg large starchy potatoes
• Salt
• Parsley (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the carrot, the celery, and the onion.
3. 3. Dice the vegetables roughly.
4. 4. Wash the duck inside and out.
5. 5. Pat the duck dry with a kitchen towel.
6. 6. Pluck a few leaves from a mugwort stem.
7. 7. Mix the mugwort leaves with salt and pepper.
8. 8. Season the duck inside and out with the spice mixture.
9. 9. Poke the skin of the duck all around with a toothpick.
10. 10. Place the duck breast-side down in a roasting pan.
11. 11. Add the prepared vegetables to the roasting pan.
12. 12. Pour some water into the roasting pan.
13. 13. Roast the duck in the oven for about 45 minutes.
14. 14. Turn the duck after 45 minutes.
15. 15. Roast the duck for another 45 minutes.
16. 16. Pour the pan juices over the duck repeatedly during the roasting time.
17. 17. Remove the duck from the roasting pan.
18. 18. Place the duck on a roasting rack.
19. 19. Place a fat drip pan under the roasting rack.
20. 20. Turn on the preheated grill.
21. 21. Brown the duck under the grill for about 10 minutes until golden brown.
22. 22. Remove the outer leaves from the red cabbage.
23. 23. Halve the red cabbage.
24. 24. Cut out the core from the red cabbage.
25. 25. Shred the red cabbage finely using a vegetable slicer.
26. 26. Wash the apples.
27. 27. Peel the apples.
28. 28. Quarter the apples.
29. 29. Remove the seeds from the apple quarters.
30. 30. Cut the apples into pieces.
31. 31. Heat the butter fat in a pot.
32. 32. Sauté the apple pieces in the hot butter fat.
33. 33. Add the shredded red cabbage to the apples.
34. 34. Peel the onion.
35. 35. Finely chop the onion.
36. 36. Add the chopped onion to the apple pieces.
37. 37. Add the cloves to the apple pieces.
38. 38. Pour 1/4 liter of water into the mixture.
39. 39. Pour the red wine into the mixture.
40. 40. Add the sugar to the mixture.
41. 41. Add the vinegar to the mixture.
42. 42. Season the mixture with salt and pepper.
43. 43. Cook the red cabbage covered for about 45 minutes.
44. 44. Cook the small potatoes in salted water for about 30 minutes.
45. 45. Check if the potatoes are soft.
46. 46. Cut the bread roll into small cubes.
47. 47. Fry the bread cubes in some butter fat until crispy.
48. 48. Peel the large potatoes.
49. 49. Wash the large potatoes.
50. 50. Grate the large potatoes finely.
51. 51. Squeeze the potato mixture portion by portion using a kitchen towel.
52. 52. Collect the released liquid in a bowl.
53. 53. Let the liquid stand until the starch has settled at the bottom.
54. 54. Lightly crumble the dry potato mass.
55. 55. Pour off the water from the settled starch.
56. 56. Add the starch to the raw potato mass.
57. 57. Peel the cooked potatoes.
58. 58. Press the cooked potatoes through the potato press immediately.
59. 59. Mix all potato components well together.
60. 60. Season the mixture with salt.
61. 61. Ensure that the mixture is not too firm.
62. 62. Ensure that the mixture is not too mushy.
63. 63. Wet your hands.
64. 64. Shape the dumplings from the potato mixture.
65. 65. Cook the dumplings in salted water.
66. 66. Remove the dumplings with a slotted spoon.
67. 67. Keep the dumplings warm.
68. 68. Carve the duck into portion-sized pieces.
69. 69. Place the duck pieces on the plates.
70. 70. Add the dumplings to the duck pieces.
71. 71. Add the red cabbage to the duck pieces.
72. 72. Add the sauce to the duck pieces.
73. 73. Garnish the dish with parsley leaves.

Nutrition per serving

• kcal: 1050
• Protein: 50 g · Fett/Fat: 60 g · Carbs: 75 g