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).
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