Duck stuffed with prawns on ginger and white cabbage

Name: Duck stuffed with prawns on ginger and white cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 raw shrimps (25 g each; without head, in shell); 6 Shiitake mushrooms; 2 TABLESPOONS + 1 tsp oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 1 (approx. 100 g, or 100 g fine sausage meat) boiled fine sausage; 2 Duck fillets (approx. 400 g each); 1/2 (approx. 700 g) Head white cabbage; 2 Onions; 2 Carrots; 1/4 (approx. 250 g) Celeriac; 300 ml Poultry bouillon; 1 TEASPOON Caraway seeds; 1 hazelnut-sized piece of ginger; 30 g Butter; 2-3 TEASPOONS light balsamic vinegar; 100 g Glass noodles; 1 l oil for frying; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 raw shrimps (25 g each; without head, in shell)
6 Shiitake mushrooms
2 TABLESPOONS + 1 tsp oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
1 (approx. 100 g, or 100 g fine sausage meat) boiled fine sausage
2 Duck fillets (approx. 400 g each)
1/2 (approx. 700 g) Head white cabbage
2 Onions
2 Carrots
1/4 (approx. 250 g) Celeriac
300 ml Poultry bouillon
1 TEASPOON Caraway seeds
1 hazelnut-sized piece of ginger
30 g Butter
2-3 TEASPOONS light balsamic vinegar
100 g Glass noodles
1 l oil for frying
7-10 Tbsp wooden skewers

Directions

1
Peel the prawns and remove the intestines. Wash shrimps, dab dry and dice finely. Clean, clean, hull and chop the mushrooms. Heat 1 tbsp. oil in a frying pan. Fry the mushrooms for 3-4 minutes while turning, season with salt and pepper and remove. Wash parsley, shake dry, remove leaves and chop finely
2
Press the sausage meat from the skin into a bowl. Add mushrooms, shrimps, curry and about 3/4 of the parsley, mix. Wash the meat, dab dry and cut the skin side several times crosswise with a knife. Cut a pocket into the duck fillets on the side. Pour in the shrimp mixture with a spoon or piping bag (not too much!), if necessary, add wooden skewers. Put them in a cold place
3
Halve cabbage, remove stalk. Cut cabbage into strips, wash and drain well in a sieve. Peel and chop the onions. Peel, wash and finely dice carrots and celery. Heat 1 tablespoon of oil in a wide saucepan. Fry onions, carrots and celery for 2-3 minutes. Add the cabbage, steam for another 5-6 minutes. Add bouillon and caraway seeds, cover and simmer for 15-20 minutes, season with salt and pepper. Peel ginger, chop finely, add in flakes with butter about 2 minutes before the end of cooking time. Season cabbage with salt, pepper and a little vinegar
4
Brush a coated pan with 1 teaspoon of oil. Place the fillets on the skin side and fry for approx. 5 minutes at medium heat until brown. Turn the meat over and continue frying for about 1 minute. Place the meat on a baking tray and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes
5
Heat the oil in a pot. Add glass noodles in portions, bake until they rise. Remove with a skimmer, drain on kitchen paper and salt lightly. Remove the meat, arrange on plates with white cabbage and noodles, sprinkle with the remaining parsley.
6
Tip: If sausage mixture remains: form into small dumplings with damp hands and cook for approx. 10 minutes with the cabbage