Duck Breast, Dumpling with Sauce, Cauliflower

Summary

Ingredients

Ingredients for the duck breast:

• 3 duck breasts approx. 50 g each

Ingredients for the napkin pretzel dumplings:

• 6 pretzel (s), stale
• 2 small onions
• 100 g butter
• 100 g bacon
• 3 tablespoon parsley, chopped
• 300 ml milk
• 5 egg (s)
• salt and pepper
• some nutmeg

Ingredients for the red wine and orange reduction (sauce):

• 0.5 liter ½ red wine, drier
• 0.5 liter ½ orange juice (not-from-concentrate)
• 1 onion (s)
• 2 cloves garlic)
• some olive oil
• 2 tablespoon crème fraîche
• 30 g butter, frozen

Ingredients for the cauliflower mash:

• 1 gr head cauliflower
• 0.5 ½ sweet potato (s)
• 2 tablespoon butter
• 2 tablespoon crème fraîche
• Vegetable stock, approx. 1 - 2 l
• salt and pepper
• some nutmeg

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Instructions

1. For the napkin dumplings, cut the dry pretzels into small pieces and place in a large bowl.
2. Chop the onion and let it turn translucent in the butter with the finely diced bacon.
3. Meanwhile, mix the eggs with the milk. Then add both together with the chopped parsley to the pretzels, stir by hand and knead. Season to taste with a little nutmeg, salt and pepper and let rest for about half an hour.
4. Then stir again and form 3 - 4 tablespoons of the mixture on cling film into a roll and wrap with the film. Take a second film, fold the roll back in and then knot the ends well. Process the rest of the dough in the same way.
5. Bring the water to the boil in a large saucepan and then let the finished rolls soak in the water at a low temperature for about 30-40 minutes. Then remove and serve immediately, alternatively cut into slices and fry briefly in butter in a pan on both sides.
6. For the sauce, cut the onion and the garlic cloves into small pieces and sauté them in a little olive oil. Then deglaze with about 0.1 liter of red wine and let it reduce. Repeat this with the orange juice and let it reduce. Repeat everything several times.
7. Finally, season with creme fraîche and salt and pepper. Remove the sauce from the heat and assemble with the frozen butter pieces with a hand blender.
8. For the cauliflower mash, cut off the florets from the cauliflower, peel the sweet potatoes and cut into small pieces. Put both in a large saucepan in the boiling vegetable stock and simmer for about 20 minutes. Then drain the vegetable stock and mash the cauliflower together with the sweet potatoes with a potato masher. Add the butter and creme fraîche and season with a little nutmeg, salt and pepper.
9. Dab the duck breasts, remove any feather residue with the tweezers. Score the skin diagonally in a diamond shape with a sharp knife, avoiding the meat if possible.
10. Now place the duck breasts in a cold grill pan and fry on the skin side for approx. 10-15 minutes at a medium temperature so that the duck fat can escape. Every now and then skim off the duck fat, possibly use it to sear the dumplings.
11. Then fry the back of the duck breasts for approx. 2 - 3 minutes and then place the entire pan in the oven at approx. 120 ° C for approx. 15 minutes until a core temperature of approx. 62 ° C is reached.
12. Take the pan out of the oven, let the duck breasts rest for another 3 - 4 minutes and then cut into slices and arrange everything together.
13. Per prepared this recipe as a main course in the program “The Perfect Dinner” - Day 3 from Bremen - on Wednesday, March 17th, 21st.

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