Napkin dumplings with duck breast

Name: Napkin dumplings with duck breast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 bunch of greens; 400 g Chicken wings; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 Bay leaf; 2 Cloves; 1 Juniper berry; 300 g Bread rolls from the previous day; 300 ml Milk; 3 Eggs (size M); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 600 g) Duck breasts; 1-2 TABLESPOONS Sugar beet syrup; 4 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Cornstarch

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 bunch of greens
400 g Chicken wings
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 Bay leaf
2 Cloves
1 Juniper berry
300 g Bread rolls from the previous day
300 ml Milk
3 Eggs (size M)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 600 g) Duck breasts
1-2 TABLESPOONS Sugar beet syrup
4 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Cornstarch

Directions

1
For the sauce, clean or peel and wash the soup greens and cut them into pieces. Wash chicken wings, dab dry, cut in half at the joint. Heat oil in a pot. Fry the soup greens and chicken wings for 3-4 minutes while turning.
2
Add the tomato paste and fry for 1-2 minutes. Deglaze with about 1 litre of cold water. Add laurel, cloves and juniper. Simmer for about 60 minutes. Cut rolls into small cubes, pour milk over them and soak for 5 minutes.
3
Add eggs and knead. Wash parsley and chop except for something to garnish. Add to the rolls. Season with salt and pepper and knead well again. Form the roll mixture on a damp tea towel into a roll of about 30 cm length.
4
Tie the cloth together. Boil up plenty of salted water in a roasting pan. Add the roll and let it simmer at low heat for about 45 minutes. Wash the meat, dab dry and scratch the skin into strips.
5
Heat a pan without fat. Fry the duck breasts on the skin side for 4-5 minutes until brown. Turn the meat over, fry for 1-2 minutes more. Season with salt and pepper, place on a baking tray and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 30 minutes.
6
In the meantime, pass the chicken stock through a sieve into another, wide pot. Take off 8 tablespoons of stock and put it aside. Pour the duck fat out of the pan, except for a little bit. Heat the frying pan again. Caramelise 1 tbsp. syrup in it.
7
Deglaze with vinegar and 3 tablespoons of stock. Add to the remaining stock and boil down to approx. 400 ml over high heat. Stir 5 tbsp. brew and 2 tbsp. starch until smooth. Bind the boiling stock with it, season with salt, pepper and possibly syrup.
8
Lift the napkin dumplings out of the water. Remove cloth. Cut dumplings into slices. Take out meat and cut into slices. Arrange dumplings, meat and sauce on plates, garnish with parsley.