Roast Duck with Potato Dumplings
Ingredients
- For the duck
- 1 duck leg (2 kg) (approximately 4 pounds)
- salt
- freshly ground peppers
- 2 tsps dried thyme
- 250 milliliters Broth
- 2 Tbsps honey
- onions (The 250 g)
- Apple (The 250 g)
- For the potato dumplings
- 500 grams medium potatoes
- 1 day-old White roll
- butter
- 1 ½ kilograms large starchy potatoes
- salt
Preparation steps
For the duck: Season the duck with salt and pepper, rub the inside with thyme and then place in a roasting pan. Transfer to a preheated oven (220°C) (approximately 425°F) and roast for about 1 hour 30 minutes, basting occasionally with the broth.
Peel the onions and cut into wedges. Rinse the apples and cut into wedges.
Around 15 minutes before the end of the cooking time, whisk the honey with a little water and brush over the duck. Add the onions and apples to the pan and cook for the remaining 15 minutes. Remove the duck from the oven and keep warm.
For the dumplings: Cook the medium potatoes in salted water for about 25 minutes, until fork-tender.
Cut the bread into small cubes and toast in a little butter until crispy.
Peel the large potatoes, rinse and finely grate. Place in a kitchen towel and squeeze out the excess water into a bowl. Set the liquid aside until the starch settles to the bottom of the bowl. Bring 200 ml (approximately 3/4 cup) water to a boil. Blanch the grated potatoes briefly then drain and squeeze dry. Strain the water off the reserved potato liquid and mix the starch into the grated potatoes.
Peel the boiled potatoes and press through a potato ricer. Mix in the grated potatoes and season with salt. With moistened hands, shape into dumplings and then stuff with croutons. Bring a large pot of salted water to a boil. Add the dumplings, reduce the heat to low and gently simmer for about 30 minutes. Drain and serve with the duck.
