Duck breast on Riesling cabbage with mini dumplings

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Boil down 250 ml wine and honey in a wide pot for 8-10 minutes to a syrup. In the meantime drain the sauerkraut. Wash the grapes, pluck them from the stems and possibly cut them in half. Wash duck breasts, dab dry and cut the skin with a knife. Season with salt and pepper. Heat clarified butter in a pan and fry duck breasts on the skin side for 3-4 minutes.

2. 2

   Fry for approx. 15 minutes, turning over. Wrap in aluminium foil and let it rest for a short time. In the meantime, deglaze the meat with 100 ml wine and simmer for 2-3 minutes. Heat salted water in a pot and cook dumplings for 7 minutes. In the meantime add sauerkraut to the Riesling syrup and braise for about 10 minutes. Drain the dumplings. Heat butter in a pan and fry dumplings in it until golden brown all around. Add the grapes to the cabbage and warm it up. Wash the marjoram, dab dry and remove leaves, except for a few for garnishing, from the stalks and chop finely. Fold the marjoram into the sauerkraut. Cut the meat into pieces.

3. 3

   Drain the dumplings. Heat butter in a pan and fry dumplings in it until golden brown all around. Add the grapes to the cabbage and warm it up. Wash the marjoram, dab dry and remove leaves, except for a few for garnishing, from the stalks and chop finely. Fold the marjoram into the sauerkraut. Cut the meat into pieces. Arrange everything together and sprinkle with roast meat. Garnish with the rest of the marjoram

Nutrition Facts

KCAL
760 kcal

CARBS
49 g

FATS
40 g

PROTEINS
34 g