Sylt duck on caramelized apple pointed cabbage

Name: Sylt duck on caramelized apple pointed cabbage
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook organic or free-range duck (approx. 2 kg); 7-10 Tbsp salt, pepper; 2 Onions; 6 Stem(s) Thyme; 5 Apples (e.g. Cox Orange); 4 Bread roll (from the previous day); 150 ml Milk; 75 g streaky smoked bacon; 100 g Vacuum cooked chestnuts; 3 TABLESPOONS Walnut kernels; 2 TABLESPOONS Butter; 2 Eggs (Gr. M); 1 vegetable onion, 2 oranges; 1 TABLESPOON Tomato paste; 1 glass (400 ml) Vegetable stock; 1 (approx. 1 kg) Pointed cabbage; 3 TABLESPOONS Wild cranberries (glass); 3-4 Tbsp Balsamic vinegar; 2 tablespoons (20 g) Cornstarch; 50 g Sugar; 200 g unsweetened condensed milk (10 % fat); 7-10 Tbsp Kitchen yarn; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 4

1 ready-to-cook organic or free-range duck (approx. 2 kg)
7-10 Tbsp salt, pepper
2 Onions
6 Stem(s) Thyme
5 Apples (e.g. Cox Orange)
4 Bread roll (from the previous day)
150 ml Milk
75 g streaky smoked bacon
100 g Vacuum cooked chestnuts
3 TABLESPOONS Walnut kernels
2 TABLESPOONS Butter
2 Eggs (Gr. M)
1 vegetable onion, 2 oranges
1 TABLESPOON Tomato paste
1 glass (400 ml) Vegetable stock
1 (approx. 1 kg) Pointed cabbage
3 TABLESPOONS Wild cranberries (glass)
3-4 Tbsp Balsamic vinegar
2 tablespoons (20 g) Cornstarch
50 g Sugar
200 g unsweetened condensed milk (10 % fat)
7-10 Tbsp Kitchen yarn
7-10 Tbsp wooden skewers
baking paper

Directions

1
Wash the duck inside and out, dab dry and rub with salt and pepper. Tie wings together with kitchen string on the back. Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer).
2
For the filling, peel 1 onion and chop roughly. Wash the thyme, shake dry and pluck the leaves. Peel 3 apples, quarter them, remove the core and dice the flesh. Mix everything and season with salt and pepper.
3
Stuff the duck with it, pin it with wooden skewers and tie it up with kitchen string. Place the duck in a roaster with the breast facing upwards. 1⁄4 l Pour on water. Roast in a hot oven for approx. 3 1⁄2 hours, drizzle with gravy several times.
4
For the dumplings dice the rolls very finely. Heat milk, pour over the rolls and soak for about 30 minutes. In the meantime dice the bacon very finely. Chestnuts and walnuts finely chop. Peel 1 onion and dice very finely.
5
Fry the bacon in a pan without fat until crispy. Add 1 tablespoon butter. Add chestnuts, walnuts and onion and continue to fry over a low heat for about 2 minutes. Remove from the heat and let it cool down a little.
6
Add eggs and bacon-chestnut mixture to the rolls, knead well. Season well with salt and pepper. Form 12-16 dumplings from the mixture. Cover and put in a cool place.
7
For the sauce, peel and chop the vegetable onion. Peel and chop the oranges. Heat 1 tablespoon butter. Fry the vegetable onion in it. Sauté the tomato paste briefly. Add oranges and stock, bring to the boil and simmer for about 10 minutes.
8
Clean the pointed cabbage, wash it, quarter it and cut out the stalk. Cut cabbage into pieces and blanch in boiling salted water for about 2 minutes. Drain, rinse with cold water and drain well.
9
Take the duck out of the roaster and let it rest for about 5 minutes. Turn up the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Split the duck and place the pieces with the skin side facing upwards on a baking tray lined with baking paper.
10
Bake in a hot oven for about 15 minutes until crisp.
11
Put the dumplings in plenty of boiling salted water and let them simmer at low to medium heat for 12-15 minutes. Lift them out and let them drain.
12
Degrease the frying medium. Pour the onion and orange stock into the roasting pan, dissolve the gravy and pour everything through a sieve into a pot. Stir in cranberries and vinegar, bring to the boil and simmer for 4-5 minutes.
13
Stir the starch and 3 tablespoons of water until smooth, thicken the sauce with it. Season to taste with salt and pepper.
14
Peel 2 apples, quarter them, remove the core and cut the apples into slices. Caramelise the sugar in a pan. Add apples and pointed cabbage, season with salt and pepper. Deglaze with condensed milk and simmer for 4-5 minutes.
15
Arrange duck with sauce, pointed cabbage and dumplings.