Duck Breast with Red Cabbage and Dumplings

Summary

Prep Time	2 hrs
Cook Time	40 mins
Total Time	2 hrs 40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Duck Breast with Red Cabbage and Dumplings

Instructions

Duck breast:
Preheat the oven to 200 ° C top / bottom heat (180 ° C convection).
Wash and dry the duck breasts and rub salt and pepper. Heat the butter and oil in a roaster, fry the duck breast with the skin side in it vigorously. Then turn it over, pour in 125 ml of red wine and cook uncovered for about 35 minutes.
For the red cabbage, peel off half of the shallots and dice finely. Peel and core the apples and cut into fine cubes. Heat two tablespoons of the resulting duck fat in a saucepan, fry the shallots in it, add the red cabbage and apples and cook for about 20 minutes. Season to taste with sugar, balsamic vinegar, salt and pepper.
Wash 500 g of potatoes for the dumplings. Cover and cook in water for about 20 minutes. Half fill a bowl with water. Place a tea towel in it so that it hangs over the edge. Peel and wash the rest of the potatoes for the potato dumplings and rub them into the cloth. Gather the kitchen towel over the grated potatoes and squeeze the potatoes thoroughly by wringing the towel. Catch the potato water in the bowl and set aside so that the starch can settle.
Dice the toast slices and toast them in hot butter until golden brown. Rinse and peel the boiled potatoes. Press hot through the potato press to the grated potatoes.
Carefully pour off the collected potato water. Add 2 tablespoons of the settled starch and 1 / 2-1 teaspoon of salt. Knead everything with your hands to a smooth mass. The potato starch ensures that the dumpling does not fall apart later when it is cooked.
Bring plenty of salted water to the boil in a large saucepan. Shape the dough into 1 small test dumpling and cook in boiling (not boiling!) Water. If the dumpling falls apart while cooking, knead in an additional 1 - 2 tablespoons of starch.
Shape 6 - 8 dumplings out of the potato dough with moistened hands. To do this, put 1 portion of dough in the palm of your hand, flatten it a little and place a few toasted bread cubes on top. Press the dough over it and shape it into a round shape.
Let the potato dumplings simmer in the boiling water for 10-15 minutes until they rise. Then let it steep for another 5 minutes. Lift out the dumplings and drain well.
For the sauce, heat four tablespoons of duck fat in a saucepan. Peel off the remaining shallots, dice finely and fry in them, pour in red wine and goose stock and simmer for about ten minutes. Stir in the crème fraîche, season well with salt and pepper and bind with a sauce thickener as required.
Slice the duck breast, arrange on plates with red cabbage, dumplings and sauce.

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