Crispy duck with cassis red cabbage and poppy seed dumplings

Name: Crispy duck with cassis red cabbage and poppy seed dumplings
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 duck ready to cook (approx. 1.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1.25 kg) Head red cabbage; 1 medium onion; 50 g Sugar; 5 TABLESPOONS Vinegar (e.g. red wine vinegar); 1 (0,7 l) bottle of red wine; 1/4 l Currant juice; 100 ml Cassis liqueur (French black currant liqueur); 2 Cinnamon sticks; 5 Cloves; 2 Star Anise; 2 Bay leaves; 1 medium potato; 7-10 Tbsp grated nutmeg; 1 pack of Dumplings half and half; 3 TABLESPOONS Poppy; 1 glass (400 ml) Poultry stock; 1 TABLESPOON Cornstarch; 7-10 Tbsp Herbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 1.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1.25 kg) Head red cabbage
1 medium onion
50 g Sugar
5 TABLESPOONS Vinegar (e.g. red wine vinegar)
1 (0,7 l) bottle of red wine
1/4 l Currant juice
100 ml Cassis liqueur (French black currant liqueur)
2 Cinnamon sticks
5 Cloves
2 Star Anise
2 Bay leaves
1 medium potato
7-10 Tbsp grated nutmeg
1 pack of Dumplings half and half
3 TABLESPOONS Poppy
1 glass (400 ml) Poultry stock
1 TABLESPOON Cornstarch
7-10 Tbsp Herbs

Directions

1
Wash the duck, dab dry and remove the remaining quills and feathers. Season the duck with salt and pepper and roast it in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. From time to time, drizzle with the frying fat. In the meantime, quarter the red cabbage, remove the stalk and outer leaves. Cut red cabbage into fine strips. Peel onion and cut into strips.
2
Heat about 2 tablespoons of frying fat in a pot and sauté the onion in it. Add sugar, melt and deglaze with vinegar. Add red cabbage, red wine, currant juice and cassis. Add cinnamon, cloves, star anise and bay leaf and stew covered for about 45 minutes. About 10 minutes before the end of the cooking time, peel, wash and finely grate the potatoes. Add the potato to the red cabbage and thicken with it. Season with salt, pepper and nutmeg. In the meantime stir dumpling powder into 1/2 litre water and let it swell for about 10 minutes. Knead about 1/4 of the dumpling mass with poppy seed. Form 8 small dumplings from the poppy seed mixture. Divide the remaining dumpling mixture into 8 pieces and form around the small dumplings. Cook the dumplings in boiling salt water for about 20 minutes.
3
In the meantime stir dumpling powder into 1/2 litre water and let it swell for about 10 minutes. Knead about 1/4 of the dumpling mass with poppy seed. Form 8 small dumplings from the poppy seed mixture. Divide the remaining dumpling mixture into 8 pieces and form around the small dumplings. Cook the dumplings in boiling salt water for about 20 minutes. Take the duck out and keep it warm. Degrease roast stock and deglaze with poultry stock. Pour through a sieve into a pot and bring to the boil. Stir the starch with 1 tablespoon of water until smooth and thicken the stock. Season with salt and pepper. Arrange duck with red cabbage and dumplings on a plate and garnish with herbs. Serve with half apricots filled with redcurrant jelly
4
Degrease roast stock and deglaze with poultry stock. Pour through a sieve into a pot and bring to the boil. Stir the starch with 1 tablespoon of water until smooth and thicken the stock. Season with salt and pepper. Arrange duck with red cabbage and dumplings on a plate and garnish with herbs. Serve with half apricots filled with redcurrant jelly
5
With the duck per person 10 g fat deducted