Duck breast with brioche dumplings and balsamic cream

Name: Duck breast with brioche dumplings and balsamic cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 bunch of greens; 500 g Chicken wings; 7-10 Tbsp Salt; 1 Bay leaf; 2 Cloves; 1 Juniper berry; 2 (approx. 600 g) Duck breasts; 7-10 Tbsp Pepper; 1 Onion; 1 Apples; 2 TABLESPOONS Butter; 1 glass (720 ml) Red cabbage; 100 ml apple juice; 3 TABLESPOONS Cornstarch; 50 g Brioche bread; 50 g smoked lean streaky bacon; 1/2 bunch Parsley; 1 package (750 g) fresh dumpling dough, half and half (refrigerator shelf); 1 TABLESPOON Sugar; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 bunch of greens
500 g Chicken wings
7-10 Tbsp Salt
1 Bay leaf
2 Cloves
1 Juniper berry
2 (approx. 600 g) Duck breasts
7-10 Tbsp Pepper
1 Onion
1 Apples
2 TABLESPOONS Butter
1 glass (720 ml) Red cabbage
100 ml apple juice
3 TABLESPOONS Cornstarch
50 g Brioche bread
50 g smoked lean streaky bacon
1/2 bunch Parsley
1 package (750 g) fresh dumpling dough, half and half (refrigerator shelf)
1 TABLESPOON Sugar
2 TABLESPOONS Balsamic vinegar

Directions

1
For the sauce, clean or peel the soup greens, wash and cut into nut-sized pieces. Wash the chicken wings. Bring the soup greens and chicken wings slowly to the boil covered with cold salted water.
2
Season with laurel, clove and juniper. Simmer for about 60 minutes. Pour the finished broth through a fine sieve. Wash the meat, dab dry and scratch the skin into strips. Heat a flat roasting pan or an ovenproof pan without fat.
3
Fry the duck breasts only on the skin side for about 3 minutes. Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Cook the duck breasts in a preheated oven (electric cooker: 100 °C/recirculating air: 75 °C/gas: not suitable) for approx. 30 minutes.
4
Peel the onion and cut into strips. Peel and quarter the apple, remove the core and cut the flesh into cubes. Heat 1 tablespoon butter in a pot, add onion and apple and fry until translucent.
5
Add cabbage, bring to the boil while stirring and simmer for about 15 minutes. Stir apple juice and 1 tablespoon starch until smooth. Stir into the boiling cabbage. Bring to the boil again and simmer for 2-3 minutes. Keep warm in a closed pot.
6
In the meantime, cut off the crusts and cut the rest of the bread into cubes. Heat 1 tablespoon of butter in a pan and fry the cubes for about 4 minutes while turning them until crispy. Cut the bacon into fine cubes.
7
Take out bread and fry bacon in a pan until crispy. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix croutons, parsley and bacon. Shape the dumpling mixture into 8 evenly sized dumplings and fill with the crouton mixture.
8
Prepare in boiling salt water according to package instructions. Remove meat from the oven and keep warm. Caramelise 1 tablespoon of sugar in the frying pan. Deglaze with vinegar. Add 400 ml chicken stock, except for 4 tbsp.
9
Stir 2 tablespoons starch and 4 tablespoons stock until smooth and thicken the sauce. Season to taste with salt and pepper. Cut meat into slices. Arrange cabbage, dumplings, meat and some sauce on plates.