Crispy duck on spiced red cabbage

Name: Crispy duck on spiced red cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 sour apples (about 300 g); 1 potty or 1 teaspoon of marjoram; 1 duck ready to cook (1,8-2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 1 Carrot; 350 ml Chicken broth (instant); 100 g Diced ham; 750 g Dumpling dough "half & half" (from the refrigerator); 1 egg (size M); 7-10 Tbsp grated nutmeg; 1/8 l apple juice; 1 Bag of spice preparation for mulled wine (e.g. "Glühfix"); 1 glass (720 ml) Red cabbage; 4 TABLESPOONS Cranberries (glass); 2 TABLESPOONS Oil; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Apples and cranberries; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

2 sour apples (about 300 g)
1 potty or 1 teaspoon of marjoram
1 duck ready to cook (1,8-2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
1 Carrot
350 ml Chicken broth (instant)
100 g Diced ham
750 g Dumpling dough "half & half" (from the refrigerator)
1 egg (size M)
7-10 Tbsp grated nutmeg
1/8 l apple juice
1 Bag of spice preparation for mulled wine (e.g. "Glühfix")
1 glass (720 ml) Red cabbage
4 TABLESPOONS Cranberries (glass)
2 TABLESPOONS Oil
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Apples and cranberries
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash, quarter, core and dice apples. Wash the marjoram and, except for one thing, chop it. Remove offal and fat from the duck. Wash duck, dab dry. Season inside and outside. Stuff the duck with apples and half the marjoram. Plug the opening together and close with kitchen string according to the lace-up principle.
2
Tie legs and wings together. Peel and halve onions. Peel, wash and chop the carrot. Put duck, carrot and onion on a fat pan. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Little by little pour on the stock. Top the duck with the resulting roast stock. Drain the ham cubes and let them drain. Knead with dumpling dough, the rest of the marjoram and egg. Season with salt, pepper and nutmeg. Chill for about 30 minutes. Bring apple juice to the boil and let it simmer for about 5 minutes. Remove the bag. Add cabbage to the juice and braise covered for about 20 minutes.
3
Knead with dumpling dough, the rest of the marjoram and egg. Season with salt, pepper and nutmeg. Chill for about 30 minutes. Bring apple juice to the boil and let it simmer for about 5 minutes. Remove the bag. Add cabbage to the juice and braise covered for about 20 minutes. Stir in cranberries. For the last 10 minutes, brush the duck with cold, strongly salted salted water, while frying it crisply on the highest heat. Form approx. 12 thalers from the dumpling dough. Fry in hot oil for about 5 minutes on each side. Keep duck warm. Sieve the stock, degrease, bring to the boil and thicken. Season with salt and pepper. Arrange and garnish everything
4
For the last 10 minutes, brush the duck with cold, strongly salted salted water, while frying it crisply on the highest heat. Form approx. 12 thalers from the dumpling dough. Fry in hot oil for about 5 minutes on each side. Keep duck warm. Sieve the stock, degrease, bring to the boil and thicken. Season with salt and pepper. Arrange and garnish everything
5
Waiting time approx. 30 minutes