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Ingredients

For the Duck

1 duck (about 2 kg)
Salt and pepper to taste
1 apple, cored and chopped
1 onion, quartered
1 sprig thyme
1 sprig rosemary
150 ml chicken broth
1 Tablespoon(s) honey
1 Tablespoon(s) soy sauce

For the Red Cabbage

1 small head of red cabbage (about 800 g), thinly sliced
1 apple, grated
1 onion, finely chopped
1 Tablespoon(s) goose fat (or butter)
2 Tablespoon(s) apple cider vinegar
1 Tablespoon(s) sugar
100 ml red wine
1 bay leaf
Salt and pepper to taste

For the Potato Dumplings

1 kg starchy potatoes
2 egg yolks
2 Tablespoon(s) flour
2 Tablespoon(s) potato starch
Salt to taste
Nutmeg, grated
Breadcrumbs and butter (optional for filling)

Preparation

  • Preparation time: 45 min
  • Cooking time: 2 h
  • Total time: 3 h

Prepare the Duck

1. Rinse the duck thoroughly inside and out with cold water, pat dry, and season generously with salt and pepper. Place the apple, onion, thyme, and rosemary in the cavity of the duck.
2. Preheat the oven to 180°C. Place the duck breast-side up in a roasting pan, pour in the chicken broth, and roast the duck for 90-120 minutes, basting regularly with its own juices.
3. In the last 20 minutes of cooking, mix the honey and soy sauce, and brush the duck to create a crispy skin. Remove from the oven and let it rest for 10 minutes before carving.

Prepare the Red Cabbage

1. In a large pot, heat the goose fat and sauté the onions until translucent. Add the thinly sliced red cabbage and grated apple, mixing well.
2. Add the sugar, apple cider vinegar, and red wine. Add the bay leaf, salt, and pepper to taste. Stir well and simmer over medium heat for about 1 hour until the red cabbage is tender.

Prepare the Potato Dumplings

1. Cook the potatoes in salted water, drain, and let them steam dry. Press the hot potatoes through a ricer.
2. Mix with egg yolks, flour, potato starch, salt, and nutmeg to form a dough.
3. Shape the dough into dumplings, optionally filling them with breadcrumbs fried in butter. Simmer the dumplings in lightly salted water for 20 minutes until they rise to the surface.

Serve

1.

Carve the roasted duck and arrange on a platter. Serve with the braised red cabbage and potato dumplings. Drizzle a bit of gravy over the duck and dumplings to complete the dish.

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