Sylt duck on caramelized apple-pointed cabbage and cranberry sauce

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Directions

1. 1

   Wash the duck, dab dry inside and out with kitchen paper. Rub with salt and pepper inside and out. Tie wings together with kitchen string on the back. For the filling, peel 1 onion and chop roughly.

2. 2

   Wash the thyme, shake dry and pluck the leaves from the stems. Wash, peel and quarter 3 apples, cut out the core and dice the flesh.

3. 3

   Mix apples, thyme and onion, season with salt and pepper. Stuff the duck with it, close with wooden skewers, tie together with kitchen string. Place the duck in a roaster with the breast facing up.

4. 4

   Pour on 250 ml water. Roast in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 3 1/2 - 3 3/4 hours, sprinkle the duck several times with gravy.

5. 5

   For the sauce, peel and chop the vegetable onion. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it.

6. 6

   Melt 20 g butter in a saucepan. Sauté the onion in it over a low to medium heat until transparent, add the tomato paste and sauté briefly. Add orange juice and fillets. Deglaze with broth, bring to the boil and simmer for about 10 minutes.

7. 7

   Remove from the stove and leave to stand for another 30 minutes.

8. 8

   For the dumplings dice the rolls very finely. Heat the milk, pour over the rolls and let them steep for about 30 minutes. Meanwhile peel onion and dice very finely. Dice the bacon very finely. Chestnuts chop very finely.

9. 9

   Chop the walnuts.

10. 10

    Leave the bacon in a pan without fat until crispy. Add 10 g butter. Add the walnuts, chestnuts and onions and fry over a low heat for about 2 minutes, turning everything together. Remove from the heat and allow to cool slightly.

11. 11

    Add eggs and bacon-onion-chestnut mixture to the bread roll. Knead well. Season well with salt and pepper. Form 12-16 dumplings from the mixture depending on size. Cover and chill for about 1 hour.

12. 12

    In the meantime, pour the onion and orange stock into a sieve, drain well and collect the stock. Clean, wash and quarter the pointed cabbage and cut out the stalk. Cut cabbage into pieces. Pour into boiling salted water, bring to the boil, simmer for about 2 minutes, pour into a sieve and drain well.

13. 13

    2 Wash, peel and quarter the apples, cut out the core and cut the apples into slices.

14. 14

    Put the dumplings in plenty of boiling salted water and let them simmer at low to medium heat for 12-15 minutes. Lift out, drain and keep warm. Remove the duck from the oven, take it out of the roaster, let it rest for about 5 minutes and then cut it into pieces.

15. 15

    Place the duck pieces with the skin side facing upwards on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes until crisp.

16. 16

    Pour the stock from the roaster into a sieve, collect the stock, degrease. Mix stock with onion and orange stock in a pot. Add cranberries and vinegar, bring to the boil and simmer for 4-5 minutes. Stir starch and 3 tablespoons of water until smooth, stir into the boiling stock, bring to the boil again, season with salt and pepper.

17. 17

    Caramelise the sugar in a pan. Add cabbage and apples, season with salt and pepper, deglaze with condensed milk and simmer for 4-5 minutes. Arrange duck parts, sauce, vegetables and dumplings, garnished with thyme and chopped walnuts, on plates.

18. 18

    Add the remaining sauce, vegetables and dumplings.

Nutrition Facts

KCAL
1340 kcal

CARBS
90 g

FATS
69 g

PROTEINS
92 g