German Roast Duck Dinner
Transport yourself to Germany with this classic German Duck Dinner made with Roast Half Duck, Duck Fat Potato Dumplings and Red cabbage. This flavor trio is a staple on menus across Germany and Eastern Europe. This recipe pairs wonderfully with a Dry Riesling from Germany.
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Ingredients
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1
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2
3 Tbsp. Duck Fat
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3
2 lbs. Russet Potatoes
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4
1 Cup Potato Starch
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5
1 Tbsp. Salt, Divided
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6
¼ tsp. Nutmeg
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2 large Eggs
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8
3 Tbsp. Butter
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Red Cabbage, Shredded
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White Onion, Diced
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¼ tsp Ground Cloves
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1 Tbsp. White Vinegar
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1 Tbsp. Sugar
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1 Tbsp. Cornstarch
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½ Cup Wine
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1 Cup Water
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Parsley or Chives for Garnish
Directions
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1
Make cabbage: Heat 2 Tbsp. of Duck Fat and cook onion on medium heat until softened about 5 minutes. Add cabbage and sauté for 2-3 minutes.
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2
Add ground cloves, sugar, 1 tsp salt, vinegar, wine and water. Simmer for 45 minutes.
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3
Make potato dumplings: Boil water and cut up potatoes. Boil potatoes for 20 minutes.
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4
Rice or mash potatoes.
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5
Mix potatoes, potato starch, 2 tsp. salt, and nutmeg. Add in eggs and mix to form dough.
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6
Shape dough into 2 inch balls then boil for 15-20 minutes.
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7
Cook Roast Half According to Packaging Directions for 15-20 minutes in the oven at 375 degrees F.
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8
Melt butter and 1 Tbsp. duck fat. Brush finished potato dumplings with mixture.
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Finish the red cabbage: Mix corn starch with equal parts water in a small bowl. Add to cabbage slowly until thickened.
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10
Plate Roast half with potato dumplings and cabbage on the side. Garnish dish with parsley or chives.
