Duck breast with dumplings, cranberry sauce and creamed rose cabbage

Name: Duck breast with dumplings, cranberry sauce and creamed rose cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Duck Breast; 1 package (750 g) fresh dumpling dough half & half; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Roast stock (instant); 125 g fresh cranberries (alternatively frozen); 50 g Sugar; 2 packages (300 g each) deep-frozen creamed Brussels sprouts; 40 g Butter; 2 TABLESPOONS Breadcrumbs; 1 TEASPOON dried thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Duck Breast
1 package (750 g) fresh dumpling dough half & half
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Roast stock (instant)
125 g fresh cranberries (alternatively frozen)
50 g Sugar
2 packages (300 g each) deep-frozen creamed Brussels sprouts
40 g Butter
2 TABLESPOONS Breadcrumbs
1 TEASPOON dried thyme
7-10 Tbsp Aluminium foil

Directions

1
Incise the skin side of the duck breast in a diamond-shaped pattern. Place the skin side down in a cold pan without fat and fry at low heat for about 6 minutes. Turn and fry for another 3 minutes. Form 8 dumplings from the dumpling dough with moistened hands. Boil up the dumplings in plenty of boiling salted water. Let them simmer at low heat for 20-25 minutes.
2
Season duck breast with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8 minutes. Pour the duck fat from the pan. Deglaze the roast with 300 ml water. Add stock and simmer for 2 minutes. Remove duck breast from the oven and keep warm wrapped in aluminium foil. Reduce cranberries, 2 tablespoons of water and sugar for 8 minutes at medium heat. Put the Brussels sprouts in a pot with 250 ml water without defrosting them. Bring to the boil briefly in an open pot over high heat. Then let it simmer at low heat while stirring until the sauce has boiled down a bit. Melt butter in a pan.
3
Reduce cranberries, 2 tablespoons of water and sugar for 8 minutes at medium heat. Put the Brussels sprouts in a pot with 250 ml water without defrosting them. Bring to the boil briefly in an open pot over high heat. Then let it simmer at low heat while stirring until the sauce has boiled down a bit. Melt butter in a pan. Stir in breadcrumbs and dried thyme and roast for about 2 minutes. Remove the dumplings from the water with a skimmer. Cut the duck breast into slices. Arrange on plates with dumplings and Brussels sprouts. Pour cranberries over the duck breast. Pour sauce and pour melted butter over the dumplings
4
Stir in breadcrumbs and dried thyme and roast for about 2 minutes. Remove the dumplings from the water with a skimmer. Cut the duck breast into slices. Arrange on plates with dumplings and Brussels sprouts. Pour cranberries over the duck breast. Pour sauce and pour melted butter over the dumplings