Crispy duck breast with napkin dumpling

Name: Crispy duck breast with napkin dumpling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Bread roll (from the previous day); 300 ml Milk; 60 g chopped almonds; 3 Eggs; 7-10 Tbsp salt and pepper; 7-10 Tbsp a little + 2 tablespoons butter; 2-3 (350 g each) Duck breast fillets; 1 medium onion; 1 glass (400 ml) Duck fund; 3-4 Tbsp Balsamic vinegar; 1-2 TEASPOONS Honey; 1 TEASPOON Cornstarch; 4 Stem(s) Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Bread roll (from the previous day)
300 ml Milk
60 g chopped almonds
3 Eggs
7-10 Tbsp salt and pepper
7-10 Tbsp a little + 2 tablespoons butter
2-3 (350 g each) Duck breast fillets
1 medium onion
1 glass (400 ml) Duck fund
3-4 Tbsp Balsamic vinegar
1-2 TEASPOONS Honey
1 TEASPOON Cornstarch
4 Stem(s) Parsley
7-10 Tbsp Aluminium foil

Directions

1
Finely dice the rolls. Heat the milk, pour it over the buns and let them steep for about 15 minutes. Roast almonds in a pan without fat. Take them out and add them to the rolls, except for 1 tablespoon. Add eggs. Season with salt and pepper.
2
Knead everything well.
3
Grease 3 pieces of aluminium foil. Form 1/3 dumpling mass each into a roll, wrap it up and screw the ends together tightly. Let it simmer in a wide pot in lightly boiling water for about 30 minutes.
4
Wash fillets, dab dry, scratch skin more often. Sear in an ovenproof pan without fat on the skin side for 4-5 minutes. Season with salt and pepper, turn and fry briefly. Roast in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 20 minutes.
5
Peel and finely chop the onion. Keep fillets warm. Drain frying fat, except for 2 tablespoons. Sauté onion in hot frying fat. Stir in stock, vinegar and honey, simmer for about 5 minutes. Stir starch and 2 tbsp. water until smooth.
6
Thicken the sauce with it and season to taste.
7
Chop the parsley. With 1 tablespoon almonds, toss in 2 tablespoons of hot butter. Cut open the duck and dumplings. Arrange everything. Sprinkle dumplings with almond butter. Serve with bacon and Brussels sprouts.
8
Drink: red wine, e.g. 2008 Kultur Lemberger dry, wine grower Willsbach.