Duck breast with cherry sauce, nut dumplings and creamed savoy

Name: Duck breast with cherry sauce, nut dumplings and creamed savoy
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Savoy cabbage; 4 TABLESPOONS Walnut kernels; 2 Duck breasts (à approx. 400 g); 7-10 Tbsp salt, pepper; 7-10 Tbsp pimento; 500 g Dumpling dough "half & half"; 2 TABLESPOONS Butter; 7-10 Tbsp Nutmeg; 200 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 1 Shallot; 400 ml Duck stock (glass); 4 TABLESPOONS cherry jam; 1 coated Tsp Cornstarch; 1⁄2 Federation Chives and parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Savoy cabbage
4 TABLESPOONS Walnut kernels
2 Duck breasts (à approx. 400 g)
7-10 Tbsp salt, pepper
7-10 Tbsp pimento
500 g Dumpling dough "half & half"
2 TABLESPOONS Butter
7-10 Tbsp Nutmeg
200 g Whipped cream
1 TEASPOON Vegetable broth (instant)
1 Shallot
400 ml Duck stock (glass)
4 TABLESPOONS cherry jam
1 coated Tsp Cornstarch
1⁄2 Federation Chives and parsley

Directions

1
Savoy cabbage clean, wash, quarter. Cut into strips from the stalk. Chop the nuts and roast them in a pan without fat. Take out and let it cool down a bit.
2
Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Wash duck breasts, dab dry and scratch the skin crosswise. Season with salt, pepper and pimento. Heat the pan again without fat.
3
Sauté the duck breasts in it for approx. 5 minutes on the skin side first. Then turn and fry on the meat side for 2-3 minutes. Place the duck breasts with the pan in the hot oven (if necessary, wrap the pan handles with aluminium foil if not ovenproof) and continue to fry for 35-40 minutes.
4
Drain frying fat, except for 1 tablespoon, and set the pan aside.
5
Knead the dumpling dough and half of the nuts. Form about 20 small dumplings. Put them into boiling salted water and let them simmer for about 15 minutes.
6
Heat butter in a large pot. Sauté the savoy cabbage in it while turning. Season with salt, pepper and nutmeg. Add cream and 150 ml water and bring to the boil. Stir in stock. Cover the savoy cabbage and braise over a low heat for 10-15 minutes.
7
For the sauce, peel and finely dice the shallot. Re-heat the pan with the remaining cooking fat. Sauté the shallot in it. Deglaze with duck stock, bring to the boil and let it boil down for about 15 minutes. Pass the jam through a sieve and stir into the sauce.
8
Stir the starch and 1 tablespoon of cold water until smooth, add to the boiling sauce and simmer for at least 1 minute. Season to taste with salt, pepper and pimento.
9
Wash the herbs and shake dry. Cut chives into fine rolls, chop parsley finely. Drain dumplings and mix with herbs and the rest of the nuts. Season the savoy cabbage again.
10
Take duck breasts out of the oven and cut them open. Serve with sauce, savoy cabbage and dumplings.