Harvest with red cabbage and potato dumplings

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 3
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 4
  • 1 small red cabbage (approx. 800 g)
  • 3 TABLESPOONS Sugar
  • 100 ml Orange juice
  • 2 (each 0.75 l) Bottles of red wine
  • 7-10 Tbsp salt, pepper
  • 1 Star Anise
  • 2 Juniper berries
  • 2 Cloves
  • 2 Bay leaves
  • 1 piece(s) Cinnamon stick
  • 10 Peppercorns
  • 200 g Sultanas
  • 0?$? sour apples
  • 2 Farm ducks (à approx. 1.8 kg; with neck and offal)
  • 1 kg floury potatoes
  • 50 g Butter
  • 3 Egg yolk (Gr. M)
  • 75 g Cornstarch
  • 1 Onion
  • 2 TABLESPOONS Cranberries (glass)
  • 7-10 Tbsp Disposable tea bags
  • 7-10 Tbsp wooden skewers

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.

  2. 2

    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.

  3. 3

    Soak sultanas with ¼ l wine, also cover and chill.

  4. 4

    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

  5. 5

    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 the duck flakes (fat). Set aside approx. 30 g of flomen, use the rest for other purposes.

  6. 6

    Wash ducks thoroughly inside and out.

  7. 7

    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, sticking them into the skin of the leg from time to time so that fat escapes.

  8. 8

    After about 30 minutes pour 100 ml of water into the tray, after another 45 minutes ¼ l of wine over the ducks.

  9. 9

    Meanwhile, for the sauce, leave out about 30 g of duck fluffs over a low heat. Put aside about 2 tbsp. duck fat for the red cabbage. Chop the wings and neck and fry in the duck fat. Fry any remaining sultana apples for about 2 minutes.

  10. 10

    Deglaze with 3⁄4 l wine, boil down for 20-30 minutes to approx. 1⁄2 l Pour the sauce through a sieve into a pot, allow to cool slightly and degrease (see page 88).

  11. 11

    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.

  12. 12

    Form about 12 dumplings from the mixture and put them in a cool place.

  13. 13

    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.

  14. 14

    Cover and stew for about 45 minutes. Take out spices, stir in cranberries. Cook red cabbage for about 15 minutes open. Season to taste with salt and pepper.

  15. 15

    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.

  16. 16

    Puree with a hand blender. Pass the sauce through a fine sieve as desired. Season with salt and pepper and keep warm.

  17. 17

    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 and let them drip off.

  18. 18

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

Nutrition Facts

KCAL
1260 kcal
CARBS
66 g
FATS
60 g
PROTEINS
59 g