Duck with Red Cabbage and Potato Dumplings

For the duck with red cabbage and potato dumplings, first wash the duck, dry inside and out with kitchen paper, season with salt and with pepper.

Finely dice the streaky bacon, roast it in a frying pan with a little butter until it is translucent. Peel and finely dice the onion and add to the bacon, browning lightly.

Peel and quarter the apples, cut out the core. Cut the apple quarters into fine slices and immediately sprinkle with lemon juice to prevent them from browning. Preheat the oven to 220 °C.

Mix the apple slices with onions, breadcrumbs, bacon and marjoram and stuff into the duck’s abdominal cavity. Close the body openings with toothpicks or spaghetti and place the duck on a grill with the breast facing up.

Place on the bottom rack in the stove and place the fat pan, filled with about 1/2 quart of water, underneath. Roast for 40 minutes.

Then turn the oven temperature down to 180 degrees, repeatedly pour water into the fat pan to keep it sufficiently wet. Roast again for 45 minutes.

Rinse and peel the carrots and celery and cut into pieces. Clean and slice the leeks. Add the vegetables to the fat pan after the second 45 minutes, turn the duck to the other side and roast for another 1 hour. Check occasionally to see if water needs to be added to the fat pan.

About 15 minutes before the end of the roasting time, brush the skin of the duck with beer or

Preparation Tip:

Use a bacon with a strong flavor - this will give this dish a special touch.

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