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🍽️ Christmas Duck with Oranges and Almond Dumplings

1077 kcal · 30 min · 4 servings

Ingredients

• 1 Duck (approx. 2 kg, ready for the kitchen)
• Salt
• Pepper (from the mill)
• 800 g floury potatoes
• 2 Eggs
• 150 g Flour (as needed)
• Salt
• 1 Pinch Nutmeg
• 2 tbsp Butter
• 150 g Sliced Almonds
• 4 Oranges
• 20 ml Grand Marnier
• 1 tsp Cornstarch (optional)
• Salt
• 2 tsp cold Butter
• 4 tbsp Cranberry Jam
• Parsley (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the duck inside and out and pat it dry with a kitchen towel.
3. 3. Rub the duck inside and out generously with salt and pepper.
4. 4. Poke the skin of the duck all around with a toothpick.
5. 5. Place the duck breast-side down in a roasting pan.
6. 6. Pour 200 milliliters of water into the roasting pan.
7. 7. Roast the duck in the preheated oven for about 45 minutes.
8. 8. Turn the duck and roast it for another 45 minutes.
9. 9. Pour the pan juices over the duck repeatedly while roasting.
10. 10. Remove the duck from the roasting pan and place it on a roasting rack.
11. 11. Place a drip pan under the roasting rack.
12. 12. Brown the duck under the preheated grill for about 10 minutes until golden brown.
13. 13. Remove the finished duck from the oven and keep it warm.
14. 14. Wash the potatoes and cook them with the skin in salted water for about 25 minutes until tender.
15. 15. Drain the potatoes and let them steam for a moment.
16. 16. Peel the potatoes and press them through a potato ricer.
17. 17. Add two-thirds of the flour, the eggs, salt, and nutmeg to the mashed potatoes.
18. 18. Knead everything into a loose, well-shapable dough.
19. 19. Work in more flour into the dough if necessary.
20. 20. Take portions of the dough and form small dumplings with floured hands.
21. 21. Place the dumplings in boiling salted water.
22. 22. Cook the dumplings uncovered over low heat for 10 to 15 minutes until done.
23. 23. Remove the dumplings and let them drain.
24. 24. Heat the butter in a pan.
25. 25. Brown the sliced almonds in the butter until golden brown.
26. 26. Roll the finished dumplings in the roasted almonds.
27. 27. Keep the dumplings warm.
28. 28. Peel two oranges with a sharp knife.
29. 29. Cut out the orange fillets between the membranes.
30. 30. Squeeze the remaining oranges.
31. 31. Heat the roasting pan on the stovetop.
32. 32. Deglaze the pan juices with the orange juice.
33. 33. Add the Grand Marnier and, if necessary, some water.
34. 34. Thicken the sauce with starch mixed in cold water if desired.
35. 35. Season the sauce with salt.
36. 36. Stir the cold butter into the sauce.
37. 37. Place the orange fillets into the sauce.
38. 38. Carve the duck.
39. 39. Serve the duck with the sauce and almond dumplings.
40. 40. Garnish the dish with cranberry jam and parsley.
41. 41. Serve the duck.

Nutrition per serving

• kcal: 1077
• Protein: 60 g · Fett/Fat: 64 g · Carbs: 63 g