Glazed duck with orange-cinnamon-honey with red cabbage and dumplings

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the duck and pat dry. Rub inside and outside with salt and pepper. Wash marjoram and shake dry. Wash 1 orange, rub dry and chop finely. Put 4 stalks of marjoram and orange pieces into the abdominal cavity. Close the opening and tie up. Roast the duck on the grill above the fat pan in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Peel and chop the carrot and 1 onion and spread them on the fat pan after approx. 15 minutes

2. 2

   2.for the red cabbage, peel and chop 1 onion and apple. Heat butter in a pot and fry onion and apple cubes for about 4 minutes while turning them until transparent. Add the red cabbage and braise for about 15 minutes

3. 3

   Form 12 dumplings from the dumpling dough. Cook in boiling salt water for 10-15 minutes

4. 4

   For the glaze, wash the rest of the orange, grate dry, and thinly grate the peel. Halve the fruit and squeeze the juice. Mix orange peel, squeezed juice, honey and cinnamon, spread on duck about 3 times. Cook for another 30 minutes in the oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until done. From the remaining marjoram, except for a little garnish, pluck off the leaves and chop them coarsely

5. 5

   For the sauce, pour the frying mixture from the fat pan through a sieve. Skim off the fat. Bring the meat, stock and orange juice to the boil and simmer for 2-3 minutes. Season with marjoram. Stir the starch and some water until smooth and thicken the sauce. Season to taste with salt and pepper. Arrange duck and red cabbage and garnish with orange slices, cinnamon stick and marjoram. Add dumplings

Nutrition Facts

KCAL
770 kcal

CARBS
85 g

FATS
19 g

PROTEINS
70 g