Pretzel dumplings for duck legs

Name: Pretzel dumplings for duck legs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 300 g Pretzels or; 6 (à 50 g) Pretzel rolls; 350 ml Milk; 4 Leg of duck (approx. 350 g each); 7-10 Tbsp salt, white pepper; 1/2 bunch Parsley; 1 medium onion; 1 TABLESPOON butter/margarine; 2 Eggs (Gr. M); 1 (approx. 1 kg) Savoy cabbage; 1-2 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 2-3 TABLESPOONS Sauce thickener; 4-5 Tbsp Red wine

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

300 g Pretzels or
6 (à 50 g) Pretzel rolls
350 ml Milk
4 Leg of duck (approx. 350 g each)
7-10 Tbsp salt, white pepper
1/2 bunch Parsley
1 medium onion
1 TABLESPOON butter/margarine
2 Eggs (Gr. M)
1 (approx. 1 kg) Savoy cabbage
1-2 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
2-3 TABLESPOONS Sauce thickener
4-5 Tbsp Red wine

Directions

1
Dice the pretzels. Heat the milk and pour it over the pretzels. Leave to soak for approx. 1 hour
2
Wash the legs and pat dry. Rub with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. After 1/2 hour gradually add approx. 1/2 l water
3
Wash and chop the parsley. Peel and chop the onion. Fry in hot fat. Steam parsley, except for a little bit. Knead both with eggs, salt, pepper and pretzels. Form about 16 dumplings. Put them into boiling salted water and let them simmer for about 20 minutes
4
Clean, wash and cut the cabbage into strips. Fry in hot oil. Deglaze with 200 ml water. Bring to the boil, stir in broth. Cook for about 10 minutes. Seasoning
5
Keep clubs warm. Sieve the stock, degrease if necessary. Fill up to 1/2 l with water, bring to the boil and boil down a little. Thicken the sauce. Season to taste with wine, salt and pepper
6
Drain the dumplings. Dress everything. Sprinkle with the rest of the parsley. Serve with extra sauce. Serve with apricots and cranberries
7
Drink: dry red wine