Duck with pomegranate red cabbage and dumpling cookies

Rachel Vazquez
3 1
180 mins
180 mins


Servings: 5
  • 2 small ready-to-cook ducks (à approx. 1.75 kg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 collar Thyme
  • 2 small cinnamon sticks
  • 3 Vegetable Onions
  • 150 g Apple Jelly
  • 2-3 TABLESPOONS clarified butter
  • 2 (each 850 ml) Glasses of red cabbage
  • 1 Pomegranate
  • 1 TEASPOON Sugar
  • 1-2 TEASPOONS Red wine vinegar
  • 1 package (750 g) Dumpling dough Thuringian style (chiller cabinet)
  • 1-2 TEASPOONS Cornstarch
  • 50 g Whipped cream
  • 7-10 Tbsp Tranches de pommes et thym frais
  • 7-10 Tbsp wooden sticks
  • 7-10 Tbsp Kitchen yarn


  1. 1

    Wash ducks and pat dry. Rub inside and outside with salt and pepper. Wash thyme and shake dry. Break the cinnamon sticks a little smaller. Stick the thyme and cinnamon sticks into the abdominal cavities.

  2. 2

    Plug and tie the openings. Tie up wings and legs as well. Roast on the grill over the fat pan in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2 hours.

  3. 3

    Peel the vegetable onions, cut 2 pieces into slices and spread them on the fat pan. After 1 hour, gradually pour 1/2 litre of lightly salted water over the ducks at intervals. Warm the jelly and coat the ducks with it.

  4. 4

    Continue cooking in the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for another 30 minutes. Cut the remaining onion into small cubes. Heat 1 tablespoon of lard. Fry the diced onion in it.

  5. 5

    Add the red cabbage and simmer for about 20 minutes. Cut pomegranate in half. Place the halves with the cut edge facing down on an exactly fitting vessel. Beat all around with a spoon until all the seeds have come off.

  6. 6

    Add the seeds to the red cabbage. Season the red cabbage with salt, pepper, sugar and vinegar. For the cookies, form dumpling dough into a roll (approx. 5 cm Ø). Cut into slices of about 2 cm thick. Just before serving, heat 1-2 tablespoons of lard.

  7. 7

    Fry the slices on each side until golden brown. For the sauce, pour the mixture through a sieve. Skim off fat. Bring the meat to the boil briefly. Stir the starch and some water until smooth and add to the stock.

  8. 8

    Bring to the boil while stirring, refine with some cream and season with salt and pepper. Carve the ducks. Serve garnished with apple slices and thyme leaves.

Nutrition Facts

730 kcal
55 g
20 g
90 g