Dumplings with duck legs and savoy cabbage

Name: Dumplings with duck legs and savoy cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 Pretzel rolls (approx. 50 g each); 350 ml Milk; 4 Leg of duck (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 medium onion; 1/2 bunch Parsley; 10 g Butter or margarine; 2 Eggs (size M); 1 (approx. 1 kg) Head Savoy cabbage; 2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 1-2 TEASPOONS dark sauce thickener; 4-5 Tbsp Red wine; 1/2 425 ml can of apricots (250 g); 2-3 TABLESPOONS Cranberries; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 Pretzel rolls (approx. 50 g each)
350 ml Milk
4 Leg of duck (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 medium onion
1/2 bunch Parsley
10 g Butter or margarine
2 Eggs (size M)
1 (approx. 1 kg) Head Savoy cabbage
2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
1-2 TEASPOONS dark sauce thickener
4-5 Tbsp Red wine
1/2 425 ml can of apricots (250 g)
2-3 TABLESPOONS Cranberries
7-10 Tbsp Parsley

Directions

1
Cut the rolls into small pieces and put them in a bowl. Heat the milk in a pot and pour over the rolls. Leave to infuse for about 1 hour. Wash the duck legs, dab dry and season with salt and pepper. Put them on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 50 minutes. Gradually add about 1/2 litre of water. In the meantime, peel and finely chop the onion. Wash parsley, dab dry and also chop finely.
2
Heat the fat in a pan and fry the onion in it. Add parsley, except for a little bit for garnishing, and steam briefly. Add to the bread roll mixture. Add eggs and knead well. Season to taste with salt and pepper. Form about 16 dumplings and put them in boiling salted water. Let them simmer at low heat for about 20 minutes. Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut the savoy cabbage into strips. Heat oil in a pan and sauté the savoy cabbage in it over medium heat. Deglaze with stock and cook for about 12 minutes. Season to taste with salt and pepper. Remove the legs of duck. Pour frying stock through a sieve and fill up to 1/2 litre with water. Put it into a pot, bring it to the boil and let it boil down by 1/4 at medium heat.
3
Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut the savoy cabbage into strips. Heat oil in a pan and sauté the savoy cabbage in it over medium heat. Deglaze with stock and cook for about 12 minutes. Season to taste with salt and pepper. Remove the legs of duck. Pour frying stock through a sieve and fill up to 1/2 litre with water. Put it into a pot, bring it to the boil and let it boil down by 1/4 at medium heat. Bind with sauce thickener as desired. Season to taste with wine, salt and pepper. Drain the apricots and fill with cranberries. Remove the dumplings from the water with a skimmer and drain. Arrange dumplings, savoy cabbage, duck legs and apricots on a plate. Sprinkle dumplings with remaining parsley. Serve garnished with parsley as desired
4
Bind with sauce thickener as desired. Season to taste with wine, salt and pepper. Drain the apricots and fill with cranberries. Remove the dumplings from the water with a skimmer and drain. Arrange dumplings, savoy cabbage, duck legs and apricots on a plate. Sprinkle dumplings with remaining parsley. Serve garnished with parsley as desired