Resche duck with red cabbage and dumplings (Promidinner Jungle Camp main course Indira)

Name: Resche duck with red cabbage and dumplings (Promidinner Jungle Camp main course Indira)
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 3 Pretzel rolls; 1 medium onion; 50 g Breakfast bacon in slices; 1 TABLESPOON Butter; 100 g Whipped cream; 2 TABLESPOONS Cognac; 4 TABLESPOONS + 100 ml white wine; 1 (approx. 2.5 kg) ready-to-cook duck; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

3 Pretzel rolls
1 medium onion
50 g Breakfast bacon in slices
1 TABLESPOON Butter
100 g Whipped cream
2 TABLESPOONS Cognac
4 TABLESPOONS + 100 ml white wine
1 (approx. 2.5 kg) ready-to-cook duck
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Cut the pretzel rolls into small cubes. Peel and finely dice the onion. Cut bacon into strips. Melt butter in a pan. Brown bacon and onions in it. Add cream, cognac and 4 tbsp. white wine, bring to the boil once, pour everything over the rolls. Let it stand for about 30 minutes
2
Wash the duck inside and out. Season inside and outside with salt, pepper and paprika. Put the filling into the duck. Close the belly opening with wooden skewers and tie up with kitchen string. Tie the legs together with kitchen string
3
Place the duck on an oven rack with the breast side down. Place the fat pan of the oven underneath, pour approx. 750 ml water into the fat pan. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Then turn the duck over and fry for another 1 1/2 hours until crispy. Pour the stock over and over again
4
Take the duck out with the fat pan. Keep duck warm. Degrease frying stock. Add 100 ml white wine, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Carve the duck, remove the filling and serve with the duck and sauce. Potato dumplings and red cabbage taste good with it
5
Waiting time approx. 30 minutes