Crispy duck with spicy red cabbage

Name: Crispy duck with spicy red cabbage
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 2 [...]; 1 potty fresher or; 2 TEASPOONS dried marjoram; 1 duck ready for roasting (2-2,2 kg); 7-10 Tbsp salt, pepper, nutmeg; 2 Onions, 1 carrot; 3/4-1 l Chicken broth; 1/8 l apple juice; 1 Bag mulled wine spice; 1 glass (720 ml) Red cabbage; 2 TABLESPOONS Cranberries (glass); 100 g Diced ham; 750 g dumpling dough "half & half" , 1 egg (size M); 2 TABLESPOONS Oil; 4-5 Tbsp dark sauce thickener; 7-10 Tbsp Apple slices; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

2 [...]
1 potty fresher or
2 TEASPOONS dried marjoram
1 duck ready for roasting (2-2,2 kg)
7-10 Tbsp salt, pepper, nutmeg
2 Onions, 1 carrot
3/4-1 l Chicken broth
1/8 l apple juice
1 Bag mulled wine spice
1 glass (720 ml) Red cabbage
2 TABLESPOONS Cranberries (glass)
100 g Diced ham
750 g dumpling dough "half & half" , 1 egg (size M)
2 TABLESPOONS Oil
4-5 Tbsp dark sauce thickener
7-10 Tbsp Apple slices
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Wash, core and dice apples. Wash marjoram and, except for one thing, chop it. Remove offal and fat from the duck. Wash the duck, dab dry. Season inside with salt and pepper, outside only with pepper. Fill with apples and half marjoram. Close the opening. Tie legs and wings together
2
Onions peel, halve. Peel, wash and chop the carrot. Fry with the duck on the fat pan in a hot oven (electric cooker: 175° C/circulating air: 150 °C/gas: level 2) for 2 1/2-2 3/4 hours. Pour on the stock little by little. Soak the duck more often
3
Bring the juice to the boil and let the mulled wine spice steep for about 5 minutes. Remove the bag. Add cabbage and cook covered for about 20 minutes. Stir in 1 tbsp. cranberries
4
Frying ham. Knead with dumpling dough, egg and rest of marjoram. Season with salt, pepper and nutmeg. Form 12 thalers
5
10 minutes before the end of the roasting time, pour the duck stock into a pot. Brush the duck with cold, strongly salted water and fry it crisply at high heat
6
Fry the potato taler in hot oil for about 5 minutes on each side. Sieve the stock, degrease well. Bring to the boil, thicken and season to taste. Arrange everything. Garnish with apple slices and remaining cranberries