slow cooking Sylvester duck

Ingredients:

• 2 duck breasts
• 200 grams of cranberries
• 150 ml freshly squeezed orange juice
• 100 ml porto
• 50 ml red wine (eg. Syrah)
• 90 grams of brown sugar
• 2 star anise
• 2 cinnamon sticks
• 150ml chicken broth
• 2 tablespoons of bitter orange marmalade
• 1 onion
• salt and pepper to taste
• a bouquet garni
• some marjoran

for the dumplings:

• 3 medium bread rolls
• 140ml milk
• 50 g bacon (cubed into small pieces)
• 1 onion
• nutmeg
• a handful of chopped chives
• 1 spring onion
• 1 egg
• 1 tablespoon butter

Method:

• Wash the duck and dry it.  Season it with pepper and salt. Make crosswise incisions in the fat layers, without damaging the meat.
• Heat a pan, and bake the duck slowly for 10 minutes on the fat side, until golden-brown. Then turn it around, and bake it for 6 more minutes.
• Chop the onion and fry it in the pan of the duck.  Add the port and the red wine to it and dissolve the marmelade.  Finally add the broth.
• caramelize the brown sugar and then add the orange juice.  Heat further until the sugar has dissolved again.
• Put the duck in the baking tray, and spread the cranberries around them.  Add the mixtures to them and the star anise, cinnamon sticks and the bouquet garni.
• Preheat the oven at max. 80°C.  Let the duck yarn for 120 minutes.  The last 5 minutes you can increase the temperature to 100°C.

• For the dumplings, cut the 3 breads into fine slices.
• Heat the milk and pour it on the slices.  Let it work for 15 minutes.
• Meanwhile chop the onion, spring onion and chives.
• Fry the onion, spring onion and bacon in a pan with some butter and add the to the mixture.
• then knead it with your hands until it becomes a homogenous dough. Add the egg and the chives.
• Roll small balls of the dough.  You might need to rinse your hands regularly.
• Put the dumplings in the refrigerator for app. 1 hour to get more stiff.
• Yarn the dumplings for 10 minutes in hot water (just not cooking).