Duck on game
easy
120 mins
120 mins
Ingredients
- 1 collar Soup Greens
- 1 Onion
- 1 Lemon
- 100 ml Red wine
- 5 Peppercorns
- 5 Allspice seeds
- 3 Cloves
- 10 Juniper berries
- 1 Bay leaf
- 1 TEASPOON ground ginger
- 1 (approx. 1.5 kg) ready-to-cook duck
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 1 TEASPOON Sugar
- 1 TABLESPOON Flour
- 1/8 l clear chicken stock (instant)
- 7-10 Tbsp coarsely ground coloured pepper
- 1 pack of 6x1 potato dumplings half & half in cook bag
- 20 g Butter or margarine
- 2 TABLESPOONS Breadcrumbs
- 1 collar Parsley
Directions
- 1
Clean and wash the soup greens and cut them into fine cubes. Peel and slice the onion. Wash lemon, grate peel. Squeeze lemon. Boil 200 ml water, red wine, lemon juice and peel. Add vegetables, onion, pepper and pimento seeds, cloves, juniper berries, bay leaf and ginger and cook for about 30 minutes. Wash the duck and pat dry.
- 2
Pour the red wine stock over the duck and marinate for 2-3 days. Turn several times in between. Remove the duck from the marinade, dab dry and divide into approx. 8 pieces. Rub with salt and fry in a roaster in hot oil for about 15 minutes. Remove 3 tablespoons of fat and set aside. Pour the chicken soup bit by bit onto the duck and braise for about 45 minutes. Put the dumplings in a pot with cold salted water, bring to the boil and let it boil for 1 minute. Leave to simmer for 15 minutes in an open pot at a mild heat. Heat up duck fat, dissolve sugar in it. Stir in flour and sweat until brown. Stir in the marinade bit by bit and let it simmer at low heat for about 5 minutes. Season to taste with salt and coloured pepper. Add to the duck and bring to the boil again briefly.
- 3
Put the dumplings in a pot with cold salted water, bring to the boil and let it boil for 1 minute. Leave to simmer for 15 minutes in an open pot at a mild heat. Heat up duck fat, dissolve sugar in it. Stir in flour and sweat until brown. Stir in the marinade bit by bit and let it simmer at low heat for about 5 minutes. Season to taste with salt and coloured pepper. Add to the duck and bring to the boil again briefly. Melt the fat and roast the breadcrumbs in it until brown. Wash parsley, dab dry and chop. Remove the dumplings from the cooking bag. Arrange duck pieces with sauce and dumplings on a plate. Pour crumb butter over the dumplings. Sprinkle with parsley
- 4
Melt the fat and roast the breadcrumbs in it until brown. Wash parsley, dab dry and chop. Remove the dumplings from the cooking bag. Arrange duck pieces with sauce and dumplings on a plate. Pour crumb butter over the dumplings. Sprinkle with parsley
- 5
Tableware: Zeller Keramik
Nutrition Facts
770 kcal
30 g
50 g
48 g
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