Duck with Grape Sauce and Dumplings
Ingredients
- Ingredients
- 1 pkg Dumpling
- 100 grams Hazelnuts (sliced)
- 1 slice white bread
- 1 Tbsp butter
- 300 grams white, seedless Grape
- 300 grams pickled Pumpkin (from a jar)
- 1 onion
- 4 Tbsps vegetable oil
- 1 jar Red cabbage (Drained 720 grams)
- 3 cloves
- 1 bay leaf
- 1 Tbsp Red currant jelly
- 4 duck legs (250 grams)
- 70 grams smoked Pancetta (cut into strips)
- 1 Tbsp sugar
- 250 milliliters Red wine
- 250 milliliters Chicken broth
- salt
- freshly ground peppers
- 4 Tbsps sauce thickener (dark)
- 3 Tbsps Grappa
Preparation steps
Make dumplings according to package directions.
Toast hazelnuts in a dry skillet until golden brown.
Cut white bread into small cubes. Melt butter in a pan and fry bread until golden brown.
Create 12 small dumplings from dumpling dough. Place 3 white bread cubes in the center of each. Cook dumplings in a pot with plenty of salted water over low heat for 10-15 minutes. Toss dumplings in hazelnuts before serving.
Drain pumpkin and cut into cubes.
Peel onion, cut into small cubes and saute in a pan with 2 tablespoons oil until soft. Add cabbage, cloves and bay leaf, cover and simmer over medium heat for about 5 minutes. Add pumpkin, mix, simmer for another 5 minutes and season to taste with currant jelly, salt and pepper.
Score skin of duck breast in a diamond pattern and season with salt and pepper. Heat remaining oil in a roasting pan, fry duck with the skin side down until golden brown.
Turn duck over and fry for 12-15 minutes. Remove duck from the roasting pan and keep warm.
Drain frying fat from the roasting pan, add bacon and fry until crispy. Sprinkle with sugar and caramelize. Add red wine and boil slightly. Add chicken broth and cornstarch. Boil while stirring and season with grappa, salt and pepper. Rinse grapes, add to the roasting pan, mix and heat. Cut duck into slices and arrange on a plate. Serve with dumplings, red cabbage and sauce.
