German Roast Duck Dinner

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

  • 2

    3 Tbsp. Duck Fat

  • 3

    2 lbs. Russet Potatoes

  • 4

    1 Cup Potato Starch

  • 5

    1 Tbsp. Salt, Divided

  • 6

    ¼ tsp. Nutmeg

  • 7

    2 large Eggs

  • 8

    3 Tbsp. Butter

  • 9

    Red Cabbage, Shredded

  • 10

    White Onion, Diced

  • 11

    ¼ tsp Ground Cloves

  • 12

    1 Tbsp. White Vinegar

  • 13

    1 Tbsp. Sugar

  • 14

    1 Tbsp. Cornstarch

  • 15

    ½ Cup Wine

  • 16

    1 Cup Water

  • 17

    Parsley or Chives for Garnish

Directions

  • 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.

  • 2

    Add ground cloves, sugar, 1 tsp salt, vinegar, wine and water. Simmer for 45 minutes.

  • 3

    Make potato dumplings: Boil water and cut up potatoes. Boil potatoes for 20 minutes.

  • 4

    Rice or mash potatoes.

  • 5

    Mix potatoes, potato starch, 2 tsp. salt, and nutmeg. Add in eggs and mix to form dough.

  • 6

    Shape dough into 2 inch balls then boil for 15-20 minutes.

  • 7

    Cook Roast Half According to Packaging Directions for 15-20 minutes in the oven at 375 degrees F.

  • 8

    Melt butter and 1 Tbsp. duck fat. Brush finished potato dumplings with mixture.

  • 9

    Finish the red cabbage: Mix corn starch with equal parts water in a small bowl. Add to cabbage slowly until thickened.

  • 10

    Plate Roast half with potato dumplings and cabbage on the side. Garnish dish with parsley or chives.

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Prep Time: 45
Cook Time: 45
Ready Time: 1 Hour 30 Minutes
Servings: 4