Harvest with red cabbage and potato dumplings

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   The day before, clean and wash the red cabbage and cut it into thin strips. For the marinade, caramelise the sugar in a pan until golden. Add orange juice, 1⁄4 l wine and 1 teaspoon salt and bring to the boil, dissolving the caramel. Coarsely crush aniseed, juniper, cloves, laurel, cinnamon and peppercorns in a mortar. Pour into a disposable tea bag and add to the marinade. Mix the hot marinade and spices with cabbage. Leave to cool and cover and leave to cool overnight. Soak sultanas with ¼ l wine, cover and chill overnight

2. 2

   The next day peel, quarter, core and cut apples into pieces. 3⁄4 Mix apples with soaked sultanas and a little salt. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Remove the neck and offal from the ducks. Cut off wings in the lower joint. Set aside with liver and neck for the sauce. Remove duck flare (fat). Set aside approx. 30 g of flomen, use the rest for other purposes. Wash ducks thoroughly inside and out

3. 3

   Season ducks inside and outside with salt. Fill with sultana apples, close openings with wooden skewers. Put the ducks on a rack and put them into the hot oven, put a fat pan underneath. Cook the ducks for a total of approx. 3 hours, occasionally adding

4. 4

   ...and prick the skin of the club to drain the fat. After approx. 30 minutes, pour 100 ml of water into the tray, after a further 45 minutes ¼ l of wine over the entrails.

5. 5

   Meanwhile, for the sauce, leave out about 30 g of duck fluffs over a low heat. Set aside about 2 tbsp. duck fat for the red cabbage. Chop the wings and neck and fry in the duck fat. Fry any other sultana apples for about 2 minutes. Deglaze with 3⁄4 l wine, reduce for 20-30 minutes to approx. 1⁄2 l. Pour sauce through a sieve into a pot, cool down a little

6. 6

   Leave and degrease

7. 7

   For the dumplings cook the potatoes covered with salted water for about 20 minutes until soft. Drain and steam. Peel while still hot and press twice through the potato press. Melt butter. Stir egg yolk and starch into the potatoes. Form about 12 dumplings from the mixture and put them in a cool place

8. 8

   For the red cabbage peel and chop the onion. Heat the duck fat that has been set aside, fry the onion in it. Fry the rest of the apples briefly. Remove the cabbage from the marinade and fry with the apples. Add marinade and spice bag. Cover and stew for about 45 minutes. Remove spices and stir in cranberries. Cook the red cabbage for about 15 minutes. With

9. 9

   season to taste with salt and pepper

10. 10

    Approx. 15 minutes before the ducks are done, pour the roast stock from the tray into the sauce. Push the tray back under the ducks. Degrease the sauce again if necessary. Rinse liver cold. Simmer in the sauce for about 10 minutes. Puree with a hand blender. Pass the sauce through a fine sieve if desired. Season with salt and pepper and keep warm

11. 11

    Bring plenty of salted water to the boil in a wide saucepan. Add the dumplings. Cook over a very low heat for about 10 minutes until they float to the surface. Lift them out, let them drip off

12. 12

    Remove the ducks from the oven, carve and remove the stuffing. Arrange the ducks with red cabbage, dumplings, filling and sauce

13. 13

    waiting time approx. 24 hours