Summary

Ingredients

• 1 duck (s)
• a bit salt
• 1 small apple
• 1 onion (s)
• some mugwort
• some water
• 1 cup sour cream

Also:

• 1 small red cabbage
• some salt and pepper
• a little fat
• 1 small onion (s), finely chopped
• 1 small apple, cut into small pieces
• 3 grains spice
• 3 carnation (s)
• some water
• some sugar
• some vinegar

Also:

• 250 g bread roll (s)
• 250 ml milk
• 2 egg (s)
• 1 tablespoon butter
• 1 small onion (s)
• some salt and pepper
• nutmeg
• 2 tablespoon parsley, chopped

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Instructions

1. Cut off the wing tips and neck and set aside. Then preheat the oven to 220 °. Wash the duck (inside and outside), then pat dry, salt the inside and add the sour apple (quartered) as well as the onion (quartered) and mugwort. Then put it in the oven and fry it brown all over.
2. The duration depends on the desired degree of browning.
3. Then turn the temperature lower, about 80-150 ° C (the lower the temperature, the longer the duck needs. I set the temperature in the oven to 120 ° and leave the duck in the oven for 5-6 hours). Pour some water into the roaster so that the duck does not get too dry. The duck often has to be doused with water from the roaster. It stays in the oven for several hours (depending on the size).
4. Then the duck is taken out of the roaster. Put the apple and onion pieces as well as the mugwort with the sour cream or sour cream in the roaster and puree with the gravy, season if necessary.
5. Note:
6. The red cabbage and the dumplings go relatively quickly, so that the duck can only prepare them in the last hour of the cooking time.
7. Chop the red cabbage and season with salt and pepper in a bowl. Put some fat in a saucepan and sauté the onion and apple pieces, then add 3 cloves and 3 spices. Let sear briefly. Add the red cabbage and some water. Stir every now and then and always add a little water so that the red cabbage doesn`t fry (but the red cabbage shouldn`t swim in the water!). Cook the red cabbage to the desired firmness and finally round off the taste with a little sugar and vinegar.
8. Dice the rolls. Mix the milk, egg and spices, pour over the bread cubes and let steep for 20 minutes. Finely chop the onions and sauté in butter until translucent - leave to cool and add to the rolls. Simply fold in the parsley. Then shape the dumplings and press them firmly so they don`t fall apart. Put the steamer and water in a well-closing saucepan, bring to the boil and then place the dumplings on top and cook in hot steam for about 30 minutes.
9. Tip:
10. I cooked the neck and the wing tips together with the innards (except for the liver). This is how you have a nice poultry broth.