slow cooking Sylvester duck

slow cooking Sylvester duck



  • 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



  • 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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