Duck breast with red cabbage and potato dumplings

Name: Duck breast with red cabbage and potato dumplings
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 small head red cabbage (approx. 800 g); 2 Onions; 25 g clarified butter; 7-10 Tbsp Juice of 1 orange; 4 TABLESPOONS Red wine vinegar; 2 Bay leaves; 3 Cloves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Oil; 4 Duck breasts (à approx. 280 g); 1 package (750 g) Dumpling dough for original Franconian dumplings half and half (fresh dough); 1 Orange; 1/2 l clear chicken stock (instant); 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 small head red cabbage (approx. 800 g)
2 Onions
25 g clarified butter
7-10 Tbsp Juice of 1 orange
4 TABLESPOONS Red wine vinegar
2 Bay leaves
3 Cloves
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
1 TABLESPOON Oil
4 Duck breasts (à approx. 280 g)
1 package (750 g) Dumpling dough for original Franconian dumplings half and half (fresh dough)
1 Orange
1/2 l clear chicken stock (instant)
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Clean and wash the red cabbage and cut into fine strips. Peel and chop the onions. Heat clarified butter in a pot, braise red cabbage and onions in it. Add orange juice and vinegar. Add laurel, cloves, salt, pepper and sugar. Cover and stew for about 1 1/2 hours.
2
Wash duck breasts, dab dry, season with salt and pepper. Heat oil in a pan. Fry the duck breasts from the skin side, turn them over and continue to fry on a medium heat for about 20 minutes. Form 12 dumplings from the dough. Put them into boiling salted water and let them simmer at low heat for about 20 minutes. In the meantime, peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins and cut in half. Add to the red cabbage 5 minutes before the end of the cooking time. Remove duck breasts from the pan and keep warm. Skim fat from the frying stock. Pour chicken soup into the stock, bring to the boil.
3
In the meantime, peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins and cut in half. Add to the red cabbage 5 minutes before the end of the cooking time. Remove duck breasts from the pan and keep warm. Skim fat from the frying stock. Pour chicken soup into the stock, bring to the boil. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper. Take out dumplings and let them drain. Cut open duck breasts and arrange on plates with red cabbage, sauce and dumplings. Garnish with parsley
4
Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper. Take out dumplings and let them drain. Cut open duck breasts and arrange on plates with red cabbage, sauce and dumplings. Garnish with parsley
5
Attention: 120 g of grease have been removed