Duck breast on creamed savoy with mini dumplings

Name: Duck breast on creamed savoy with mini dumplings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Savoy cabbage; 2 (350 g each) Duck breasts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground pimento; 30 g Walnut kernels; 1/2 package (375 g) dumpling dough half + half; 2 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 150 ml Vegetable broth; 1 Shallot; 400 ml Duck fund; 3 TABLESPOONS Cherry Jelly; 1 coated Tsp Cornstarch; 1/2 bunch chives + parsley

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Savoy cabbage
2 (350 g each) Duck breasts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground pimento
30 g Walnut kernels
1/2 package (375 g) dumpling dough half + half
2 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
200 g Whipped cream
150 ml Vegetable broth
1 Shallot
400 ml Duck fund
3 TABLESPOONS Cherry Jelly
1 coated Tsp Cornstarch
1/2 bunch chives + parsley

Directions

1
Clean the savoy cabbage, quarter it and cut out the stalk. Cut the savoy cabbage quarters into strips and wash. Wash the duck breasts, pat dry and cut the skin into a diamond shape. Place the duck breasts in an ovenproof pan with the skin side down. Heat them on the stove and fry them over a high heat for 6-7 minutes. When skin side is crispy brown, season meat with salt, pepper and pimento and turn. Roast the meat side for approx. 2 minutes, then finish cooking in the preheated oven (electric cooker: 100 °C/recirculating air and gas unsuitable) for approx. 30 minutes
2
Chop the walnut kernels, roast them in a pan without fat, take them out, let them cool down a little. Knead dumpling dough with walnut kernels and form about 16 small dumplings. Leave to stand in boiling salt water for about 15 minutes. Heat butter in a pot. Sauté the savoy cabbage in it while turning. Season savoy cabbage with salt, pepper and nutmeg. Add cream and stock and bring everything to the boil while stirring. Braise the savoy cabbage over a low heat for 15-20 minutes
3
Peel and finely dice the shallot. Remove duck breasts from the oven and keep warm. Carefully drain the cooking fat. Sauté the shallots in the frying pan. Deglaze with duck stock and bring to the boil. Add cherry jelly and mix well. Stir starch with a little water until smooth, stir into the boiling liquid. Simmer for 1 minute. Season to taste with salt, pepper and pimento
4
Wash the herbs, dab dry. Cut chives into fine rolls, pluck leaves from parsley and chop finely. Drain the dumplings and let them drain. Sprinkle with the herbs. Season the savoy cabbage once more. Cut open the duck breast. Serve with savoy cabbage, dumplings and sauce. Serve immediately