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Duck Breast With Pretzel Dumplings And Braised Red Cabbage
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- #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.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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