Beer makes batters better, meat more tender, and sauces more flavorful.
Duck Breast With Pretzel Dumplings And Braised Red Cabbage
- add review
- #99829
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
DUMPLINGS
6 ounces pretzels
1/2 onion
6 slices white bread, without crust
3 ounces chanterelle mushrooms
3 egg yolks
1 egg
1 tablespoon marjoram, chopped
2 tablespoons parsley, chopped
2 cups milk
salt and pepper, to taste
nutmeg
CABBAGE
1 red cabbages, julienne cut
2 onions, diced
4 apples, shredded
1 cup lingonberry jam
2 cinnamon sticks
1/4 teaspoon cloves
16 ounces apple juice
2 tablespoons cornstarch
1 cup duck fat
2 cups Port wine
2 cups red wine
3 tablespoons sugar
2 bay leaves
salt and pepper
DUCK BREAST
4 duck breasts (10 ounce size)
5 sprigs fresh rosemary
3 cloves garlic
directions
DUMPLINGS: Saute onions until cooked. Dice bread and pretzels in 1/4 inch cubes.
Boil milk with onions. Pour hot milk and onions over all other ingredients and form dumplings. Simmer in water for 5 minutes then saute in butter and fresh parsley.
CABBAGE: Saute onions for 5 minutes. Add all other ingredients and simmer on low heat for 2 hours.
Thicken in cornstarch and add duck fat and serve.
DUCK BREAST: Sear duck with rosemary and garlic on skin side until really crispy. Finish in oven at 395 degrees F. Let rest before slicing.
Recipe Source: Stefan Richter, Top Chef Season 5
added by
meganlee
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments