Harvest with poppy seed dumplings
easy
120 mins
120 mins
Ingredients
- 1 duck ready for roasting (approx. 1.8 kg)
- 7-10 Tbsp salt, white pepper
- 2-3 stem(s) Mugwort, marjoram
- 7-10 Tbsp and parsley
- 400-500 ml Duck stock or chicken broth
- 1 Red cabbage (1,2-1,5 kg)
- 1 onion, 50 g sugar
- 5 TABLESPOONS Vinegar
- 1/4-3/8 l Broth
- 1/4 l Currant juice
- 2 cloves, 2 bay leaves
- 1 medium potato
- 6-8 TABLESPOONS Cassis (black
- 7-10 Tbsp currant liqueur)
- 1 pack of Dumplings half and half
- 3 TABLESPOONS unground poppy seed
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Herbs
Directions
- 1
Wash the duck, pat dry and season. Wash the herbs, drain and stuff into the duck. Then bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1 1/2-1 3/4 hours. Gradually add stock and possibly 1/4 l water. Leave the duck to soak more often
- 2
Clean, wash and cut the cabbage into strips. Peel and slice the onion. Heat 2 tablespoons of duck fat (from the stock), fry onion in it. Add sugar, melt and stir in vinegar. Add cabbage, stock, juice and spices. Cover and cook for about 45 minutes. Peel the potatoes and grate them directly into the cabbage. Season to taste with liqueur and spices
- 3
Stir the dumpling powder into 1/2 l of water and let it swell for about 10 minutes. Knead approx. 1/4 of it with poppy seeds, form small dumplings. Shape the rest of the dumpling mixture around it. Cook in boiling salt water for about 20 minutes
- 4
Keep the duck warm. Degrease the stock well, sieve and bring to the boil. Stir starch and 1-2 tbsp. water until smooth. Thicken the stock and season to taste. Serve and garnish. Serve with apricot halves, filled with redcurrant jelly or cranberries
Nutrition Facts
980 kcal
76 g
36 g
77 g
More Delicious Recipes
