Duck Legs with Cabbage and Potato Dumplings
Main Dishes • World
Description
Duck fat can be replaced with pork lard.
Ingredients
- Duck wings 4 pieces
- Duck Fat 25 oz
- Onion 2 heads
- Garlic 4 cloves
- Thyme 2 sprigs
- Sauerkraut 10 oz
- Apple 2 pieces
- Sugar 5 oz
- Salad Potatoes 0 lbs
- Egg white 2 pieces
- Wheat Flour 5 oz
- Ground Caraway to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the duck legs, dry them, rub with salt and caraway seeds, and let them sit for 2–3 hours. Separately, melt the duck fat. Prepare a baking dish, place the legs, thyme, garlic cut in half, and onion sliced into rings inside. Pour in the melted fat and cover with a lid or aluminum foil. Bake in the oven for 3–4 hours at 195°F.
Step 2
When the meat becomes tender, transfer it to another dish lined with baking paper and place it under the grill in the oven until golden brown and crispy. Before placing it in the oven, mix a little lard with ground red pepper and rub it on the legs.
Step 3
Heat 2 tablespoons of fat, sauté the onion with cabbage and sugar, caramelizing the cabbage. Add water and a little vinegar and simmer for 20 minutes. Add grated apples and salt and continue to simmer until done.
Step 4
Boil the potatoes in their skins until almost done, drain the water, and let them cool. Peel and grate them finely. Add flour, eggs, 2 teaspoons of salt to taste, and mix everything into a firm dough — if necessary, you can add a little more flour and semolina in equal amounts. Handle the dough quickly until it is almost not sticky.
Step 5
Form 3 equal dumplings from the dough and immediately drop them into salted boiling water. After a few seconds, gently stir them to prevent them from sticking to the bottom and to each other, cover with a lid, and cook over medium heat for 9 minutes, turn them over and cook for another 9 minutes.
Step 6
Remove one dumpling from the water and cut it in half with a thread to check if the dough is raw in the middle (if so, quickly return the dumpling to the water). If the dumpling is ready, take it off the heat. Instead of dumplings, you can make small balls (gnocchi) from the dough and drop them into boiling water. When they float, they are ready.
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