Spiced with pumpkin red cabbage and dumpling moons

Name: Spiced with pumpkin red cabbage and dumpling moons
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 1 collar Soup Greens; 3 Onions; 1 Organic Orange; 2 Garlic cloves; 7-10 Tbsp laurel, juniper berries, salt, pepper, cinnamon stick; 1 duck ready to cook (à approx. 1.8 kg); 700 g Red cabbage; 3 TABLESPOONS clarified butter; 4 TABLESPOONS Fruit vinegar; 50 g Currant Jelly; 1 pck. (750 g each) Dumpling dough "half and half" (refrigerated shelf); 6-8 TABLESPOONS Breadcrumbs; 1 Small Hokkaido pumpkin; 40 g Apricot fruit spread; 1 TABLESPOON Cornstarch; 4 Stem/s Mint

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

No experiments with the holiday bird, please? - Of course, but a fine apricot-orange glaze for extra-crispy skin and little surprises with the side dishes are definitely no outrage

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

1 collar Soup Greens
3 Onions
1 Organic Orange
2 Garlic cloves
7-10 Tbsp laurel, juniper berries, salt, pepper, cinnamon stick
1 duck ready to cook (à approx. 1.8 kg)
700 g Red cabbage
3 TABLESPOONS clarified butter
4 TABLESPOONS Fruit vinegar
50 g Currant Jelly
1 pck. (750 g each) Dumpling dough "half and half" (refrigerated shelf)
6-8 TABLESPOONS Breadcrumbs
1 Small Hokkaido pumpkin
40 g Apricot fruit spread
1 TABLESPOON Cornstarch
4 Stem/s Mint

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Clean or peel, wash and roughly cut the soup vegetables. Peel onions, dice 2 roughly. Orange hot wash, dry and rub the peel thinly. Halve the orange and squeeze it. Peel garlic and chop finely. Mix orange peel with garlic. Finely chop 1 bay leaf and 1 tbsp. juniper, mix with half of the garlic-orange mixture. Rinse the duck cold inside and outside, dab dry. Rub inside with the spice mixture and salt. Season outside with salt and pepper. Tie the legs together.
2
Place the duck on the oven rack, slide the fat pan underneath it, add diced onion and soup vegetables. Fry in the hot oven for about 2 hours. After about 1 hour, pour 400 ml of water into the fat pan.
3
For the red cabbage cut 1 onion into strips. Clean the cabbage and cut into strips. Heat 1 tbsp. clarified butter in a saucepan. Fry cabbage and onions briefly. Deglaze with vinegar and orange juice. Add cinnamon stick and jelly, season with salt and pepper. Bring to the boil, braise for about 30 minutes, stirring occasionally.
4
For the dumplings, roll out the dumpling dough on a work surface sprinkled with breadcrumbs to a thickness of approx. 1 cm, sprinkle evenly with breadcrumbs and cut out crescents with a round cookie cutter (approx. 5 cm Ø).
5
Wash the pumpkin, remove seeds and cut into slices. Season with salt and pepper. Take the fat pan out of the oven for a short time, pour the roast stock through a sieve into a pot. Spread pumpkin on the fat pan. Turn up the oven temperature (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) and roast for another 40 minutes. Mix the fruit spread with the rest of the orange-garlic mixture, brush the duck with it about 10 minutes before the end of the cooking time.
6
Skim the fat from the roast stock. Stir starch and 2 tablespoons of water until smooth. Fill up the stock to 300 ml with water and bring to the boil. Stir in starch, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper. Wash mint, shake dry and chop. Heat the rest of the clarified butter in portions in two pans, fry the dumpling moons in them until golden brown on each side. Sprinkle red cabbage and pumpkin with mint and serve with duck.