Duck with red cabbage and brioche bread dumplings

Name: Duck with red cabbage and brioche bread dumplings
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3-4 Stem(s) Marjoram; 4 Apples (e.g. Boskop); 1 (approx. 3 kg) organic harvest ready to cook; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (approx. 1 kg) Red cabbage; 2 TABLESPOONS clarified butter; 200 ml apple juice; 3-4 Tbsp Red wine vinegar; 400 g Brioche (substitute for white bread; 3 days old); 100 ml Milk; 1 Onion; 1 TABLESPOON Butter; 1 collar curly parsley; 2 Eggs (Gr. M); 2 TABLESPOONS Cornstarch; 400 ml Duck stock (glass); 3 TABLESPOONS Plum jam; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3-4 Stem(s) Marjoram
4 Apples (e.g. Boskop)
1 (approx. 3 kg) organic harvest ready to cook
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (approx. 1 kg) Red cabbage
2 TABLESPOONS clarified butter
200 ml apple juice
3-4 Tbsp Red wine vinegar
400 g Brioche (substitute for white bread; 3 days old)
100 ml Milk
1 Onion
1 TABLESPOON Butter
1 collar curly parsley
2 Eggs (Gr. M)
2 TABLESPOONS Cornstarch
400 ml Duck stock (glass)
3 TABLESPOONS Plum jam
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the marjoram and dab dry. Wash and quarter 3 apples. Preheat the oven (electric cooker: 100 °C/circulating air and gas: see manufacturer). Wash duck thoroughly. Season inside and outside with salt and pepper. Fill the duck with apple quarters and marjoram. Close the belly opening with wooden skewers and wrap each skewer individually with kitchen string. Knot at the bottom
2
Place the duck on a rack of the oven, slide the fat pan underneath it, roast in the oven for 4 1⁄2 hours. Prick the skin of the leg more often so that fat comes out. After 1 hour roasting time, add 200 ml water
3
For the red cabbage clean, wash and quarter the cabbage and cut it into strips from the stalk. Heat the lard in a pot. Steam cabbage for 4-5 minutes. Deglaze with apple juice and 3 tbsp vinegar and stir in approx. 1 tsp salt and 1 tbsp sugar. Bring to the boil, cover and stew for about 30 minutes. Peel 1 apple, cut into quarters, remove seeds and dice. Add to the cabbage and braise for about 30 minutes
4
For the dumplings, dice the brioche finely. Heat the milk, pour over the dumplings and soak for about 30 minutes. Peel and chop the onion. Heat butter. Sauté onion in it. Wash and chop parsley. Knead with eggs and onion into the brioche mixture. Season with salt and pepper. Form 8-10 dumplings from the mixture with moistened hands, cover and chill for about 1 hour.
5
Take the fat pan out of the oven for a short time. Pour the roast stock through a sieve into a pot. Push the fat pan back under the duck immediately. Turn up the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and roast the duck for another 45 minutes. 3 tablespoons of water and
6
mix 1 level teaspoon of salt, brush the duck with it the last 30 minutes more often
7
Chill the roast stock for 10-15 minutes. Skim off the fat that has formed. Stir starch and 3-4 tablespoons of water until smooth. Boil up the collected stock and the duck stock (glass). Stir in the starch and simmer for 2-3 minutes. Season to taste with salt and pepper. Cook dumplings in portions in plenty of boiling salted water for about 15 minutes. Stir plum puree into the red cabbage. Season to taste with salt, sugar and vinegar. Carve the duck. Serve everything
8
waiting time 5 1/4 hours