Duck breast with brioche dumplings and balsamic sauce

Name: Duck breast with brioche dumplings and balsamic sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 bunch of greens; 400 g Chicken wings; 1 TABLESPOON Olive oil; 1 TABLESPOON Tomato paste; 1 Bay leaf; 2 Cloves; 7-10 Tbsp Salt; 1 Juniper berry; 50 g Brioche bread; 2 TABLESPOONS Butter; 50 g smoked lean streaky bacon; 1/2 bunch Parsley; 1 package (750 g) fresh dumpling dough, half and half (refrigerator shelf); 2 (approx. 600 g) Duck breasts; 7-10 Tbsp Pepper; 1 TABLESPOON sugar beet syrup + something to taste; 3-4 Tbsp dark balsamic vinegar; 1 Onion; 1 Apples; 1 glass (720 ml) Red cabbage; 100 ml apple juice; 3 TABLESPOONS Cornstarch

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 bunch of greens
400 g Chicken wings
1 TABLESPOON Olive oil
1 TABLESPOON Tomato paste
1 Bay leaf
2 Cloves
7-10 Tbsp Salt
1 Juniper berry
50 g Brioche bread
2 TABLESPOONS Butter
50 g smoked lean streaky bacon
1/2 bunch Parsley
1 package (750 g) fresh dumpling dough, half and half (refrigerator shelf)
2 (approx. 600 g) Duck breasts
7-10 Tbsp Pepper
1 TABLESPOON sugar beet syrup + something to taste
3-4 Tbsp dark balsamic vinegar
1 Onion
1 Apples
1 glass (720 ml) Red cabbage
100 ml apple juice
3 TABLESPOONS Cornstarch

Directions

1
For the sauce, clean or peel and wash the soup greens and cut them into pieces. Wash chicken wings, dab dry, cut in half at the joint. Heat oil in a pot. Fry the soup greens and chicken wings for 3-4 minutes while turning.
2
Add the tomato paste and fry for 1-2 minutes. Deglaze with about 1 litre of cold water. Add laurel, cloves, some salt and juniper. Simmer for about 60 minutes. Cut off bread crusts. Cut bread into cubes.
3
Heat 1 tablespoon of butter in a pan and fry the cubes for about 4 minutes while turning them until crispy. Wipe out the pan. Cut the bacon into fine cubes, fry until crispy in the pan and remove.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix the bread croutons, parsley and bacon. Form dumplings into 12 dumplings of the same size and fill with the crouton mixture.
5
Cover dumplings with damp kitchen paper and chill. Wash the meat, dab dry and scratch the skin into strips. Heat a pan without fat. Fry duck breasts on the skin side for 4-5 minutes until brown.
6
Turn the meat, fry for 1-2 minutes more. Season with salt and pepper, place on a baking tray and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/gas: not suitable) for approx. 30 minutes.
7
In the meantime take chicken wings from the brew. Pass the brew through a sieve into another, wide pot. Collect the liquid. Remove 5 tablespoons of brew and put aside. Pour the duck fat out of the pan, except for a little bit.
8
Re-heat the frying set in the pan. Caramelise the syrup in it. Deglaze with vinegar and a little bit of collected stock. Add to the rest of the brew in the pan and reduce to approx. 400 ml. Prepare the dumplings in boiling salted water according to the instructions on the packet.
9
Peel the onion and cut into strips. Peel, quarter, core and dice the apple. Heat 1 tablespoon butter in a pot. Add onion and apple and fry until translucent. Add cabbage and bring to the boil while stirring.
10
Stir apple juice and 1 tbsp. starch until smooth. Stir into the simmering cabbage. Bring to the boil again and simmer for about 2 minutes. Stir the stock and 2 tbsp. starch until smooth. Thicken the boiling stock with it, season with salt, pepper and possibly syrup.
11
Cut the meat into slices. Arrange cabbage, dumplings, meat and some sauce on plates.