Duck breast with orange-cinnamon sauce, red cabbage and dumplings

Name: Duck breast with orange-cinnamon sauce, red cabbage and dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 stale bread roll; 1 TABLESPOON clarified butter; 1 package (750 g) Dumpling dough "half & half" (refrigerated shelf); 7-10 Tbsp salt, pepper, sugar; 0?$? Duck breast fillets (approx. 350 g each); 120 ml Orange juice; 1 TABLESPOON White wine vinegar; 1 Cinnamon stick; 1-2 TEASPOONS Cornstarch; 1 Onion; 1 glass (720 ml) Red cabbage; 2 Cloves; 2 TABLESPOONS Cranberries (glass); 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 stale bread roll
1 TABLESPOON clarified butter
1 package (750 g) Dumpling dough "half & half" (refrigerated shelf)
7-10 Tbsp salt, pepper, sugar
0?$? Duck breast fillets (approx. 350 g each)
120 ml Orange juice
1 TABLESPOON White wine vinegar
1 Cinnamon stick
1-2 TEASPOONS Cornstarch
1 Onion
1 glass (720 ml) Red cabbage
2 Cloves
2 TABLESPOONS Cranberries (glass)
7-10 Tbsp Aluminium foil

Directions

1
For the dumplings, cut rolls into 16 cubes. Heat the lard in a pan. Roast the bread in it until golden brown. Form 16 dumplings from the dumpling dough, putting 1 bread roll cube into each dumpling. Put the dumplings into boiling salt water and let them simmer for about 15 minutes until they float on the surface.
2
Lift it out, let it drip off.
3
Preheat the oven for the duck breast (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prepare the meat, brown. Season with salt and pepper. Place the fillets in an ovenproof dish. Season with salt and pepper.
4
Cook in a hot oven for about 10 minutes.
5
When the meat is in the oven, for the sauce, take the duck fat - up to about 1 tablespoon - out of the pan, pass it through a fine sieve and set aside. Add 1 tbsp. sugar to the pan and caramelise.
6
Deglaze with orange juice, vinegar and 1⁄8 l water. Add cinnamon. Simmer for about 3 minutes. Remove cinnamon. Stir starch and 2 tbsp. water until smooth. Stir into the boiling sauce and simmer for about 1 minute. Season with salt and pepper, keep warm.
7
For the red cabbage peel and chop the onion. Heat 1 tablespoon of duck fat. Sauté the onion in it. Add red cabbage and cloves. Cover and bring to the boil. Stir in cranberries. Season to taste with salt and pepper.
8
Take the meat out of the oven and let it rest in aluminium foil for about 5 minutes. Heat 1-2 tablespoons of duck fat in a pan. Fry the dumplings lightly all around. Cut the duck breast fillets into slices.
9
Serve with dumplings, red cabbage and sauce.