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    Home » main course

    slow cooking Sylvester duck

    17 January 2016 by toondebacker Leave a Comment

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    IMG_1242

    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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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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