Free-Range duck with semolina dumplings and red cabbage and quince
Soak the white part of the bread rolls in the milk.Roughly cube the meat, and mince along with the soaked bread. Combine egg yolk, salt, pepper, nutmeg and a little lemon rind in a bowl. Mix in the cream and breadcrumbs and refrigerate.
Form smallish patties from the meat/bread mixture. Heat oil in a teflon-lined, oven-proof pan and briefly fry on each side. Add butter and allow to melt. Place the pan in the preheated oven and bake for about 10 minutes at 160 °C. Serve on warmed plates with warm veal juice or a little soup.
Wein aus Österreich - Kostbare Kultur