Free-Range duck with semolina dumplings and red cabbage and quince

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Portionen: 4

  • 1 piece Free-range duck (approx. 2-2,3kg)
  • 1 piece Onion (for the stuffing)
  • 1 piece Onion (sliced for frying)
  • 1 piece Apple
  • 1 sprig Marjoram (and savory)
  • 1 pinch Caraway seeds (powdered)
  • 300 ml Chicken stock
  • 50 ml Sweet wine
  • Salt
  • Ground pepper
  • Cornstarch
  • Grapes (for garnish)

semolina dumplings:

  • 100 g Semolina
  • 2 tbsps Butter
  • 1 piece Shallot (finely chopped)
  • 250 ml Milk
  • 1 piece Egg
  • 1 piece Egg yolk
  • Salt
  • Nutmeg

walnut crumbing:

  • 100 g Walnut (grated)
  • 2 tbsps Butter
  • 2 tbsps Bread crumbs (dark or white bread)

red cabbage and quince:

  • 1 kg Red cabbage
  • 1 piece Quince (peeled)
  • 2 pieces Apples (small)
  • 6 cl Apple vinegar
  • 200 ml Apple juice
  • 250 ml Red wine
  • 1-2 tbsps Cranberries
  • 1 piece Onion
  • 2 tbsps Goose dripping (or lard)
  • 2 tbsps Brown sugar
  • 1 leaf Bay
  • Salt
  • Ground pepper
  • Caraway seeds (powdered)
  • Allspice seeds (ground)
  • 1 piece Ginger (small)

Clean and wash the duck inside and out, and then salt. For the stuffing, dice the apples and the onion and combine with pepper, caraway seeds and the herbs. Stuff inside the cavity of the duck and close the opening with a pin.
Fill a frying pan with water to the depth of about 1 cm. Place the onion slices and the duck with breast facing up into the pan. Place in a preheated oven and roast at 180 °C for 30 minutes. Then baste the duck, leave for about 10 minutes, and remove from the oven. Cover with foil and roast at 90 °C for another 50 minutes with the door slightly open. (The meat should loosen and stay juicy and slightly
pink) Carve the duck, and put under the grill for a few minutes until crispy. Collect the fat from the grilled duck and, in a pan, use it to sauté the finely chopped bones along with the stuffing. Pour over the wine and stock and simmer until the liquid is reduced to about half.

PREPARATION FOR THE SEMOLINA DUMPLINGS
Sauté the shallots in butter in a saucepan until transparent. Gradually sprinkle in the semolina, sauté lightly, and add themilk. Seasonwith salt and nutmeg, and stir until the mixture thickens and separates from the pot. Allow to cool slightly. Once the mixture has cooled, add the egg and egg whites, and refrigerate for 20 minutes. With moist hands, form 12 dumplings from the mass and simmer in saltwater on medium heat for about 10 minutes. For the nut-crumbs, heat the butter
until it sizzles and add the walnuts and the breadcrumbs. Fry briefly and toss the well-drained dumplings in the crumbs.

PREPARATION FOR THE RED CABBAGE AND QUINCE
Before marinating, halve the cabbage, removing the stem and cut finely or slice. Peel and seed the apples and grate coarsely. Combine the cabbage with salt, apples, vinegar, apple juice, wine and cranberries. Cover, and let stand overnight. Slice the onion thinly and sauté in the dripping. Sprinkle in the sugar and melt until light brown in color.Add the cabbage and themarinade, and simmer for about 40 minutes until soft, regularly adding water. While the cabbage is cooking, peel the quince and cut into 2 mm cubes. Add to the cabbage with the grated ginger, a pinch of powdered caraway, pepper, bay leaf and the allspice seeds. Simmer. Should the cabbage mixture not bind well enough, add some grated potato or water and cornstarch.

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Kommentare2

Free-Range duck with semolina dumplings and red cabbage and quince

  1. Birmchen
    Birmchen kommentierte am 30.08.2015 um 05:56 Uhr

    geniales Rezept

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  2. yoyama
    yoyama kommentierte am 12.08.2014 um 15:12 Uhr

    sieht köstlich aus !

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