Roast Duck with Cabbage and Dumplings

Summary

Yield
Servings
Prep time
45 minutes
Cooking time
2 hours
Total time
2 hours, 45 minutes

Description

Roast Duck with Cabbage and Dumplings

Ingredients

2600 g
duck
 
salt
2000 g
cabbage
200 g
sugar crystal
 
oil
 
vinegar
 
salt
 
ground cumin
600 g
flour (dumpling)
42 g
yeast (dumpling)
200 ml
milk (dumpling)
1
egg (dumpling)
1 T
oil (dumpling)
1 t
sugar crystal (dumpling)
 
salt (dumpling)

Instructions

Preparation:Wash the eviscerated duck under running water, pat dry with a paper towel and carefully salt. Let stand for half an hour and then we duck into a deep baking dish and bake at 180 °C until tender. The end of the grill 5 more minutes to achieve a beautiful red skin. Let cool, then cut into portions. Preparing the cabbage:Cabbage cut into thin and salted. Let stand for half an hour and discharge the water formed.In a large saucepan, heat the oil, sprinkle with sugar and caramelize. Pour vinegar (careful, producing steam) and put -cut cabbage. Pour a little water, sprinkle with ground cumin and simmer until tender under wraps. Pour water as needed and stir often. Cook the cabbage and seasoning to taste with sugar and vinegar. Preparing the dumplings: Pour into a bowl of warm milk, sugar and yeast, mix well and leave to rise.Yeast mix with sieved, the seasoned flour and egg. Prepare a flexible, supple dough (add water as needed). Leave in a warm place to rise to double. Dough Knead again. Put in a large pot of warm water and steam for 20 minutes covered, cook the dumplings. 

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