Free-Range duck with semolina dumplings and red cabbage and quince
Foto: Willfried Gredler-Oxenbauer
Peel potatoes, chop into cubes. Heat the salt water, cook the potatoes until soft, put them on a baking sheet and allow the steam to escape in the oven at 120°C (approximately 15 minutes). Finely strain the hot potatoes or press them through a potato press and allow to cool. Mix thoroughly with the remaining ingredients and knead into a smooth dough. Dust the dough with the strong flour and make 2cm thick sausages; cut into small pieces. Roll around noodles with tapered ends with the flat of your hand. Bring a large quantity of salt water nearly to boil, cook the potato noodles for 6-8 minutes. Lift out of the water and drain. Melt butter in a saucepan; add the potato noodles and coat with sprinkled poppy seed and sugar. Thick plumb compote goes very well with this dish.
You can also coat the potato noodles with a mixture of butter, grated walnuts and sugar instead of poppy seed.