Duck with dumplings and red cabbage


​(4 portions)

Duck leg:

  • 4 duck legs
  • 80 g duck spice mixture (salt, thyme, garlic, mugwort, orange zest, Voatsiperifery pepper)
  • 500 g Mirepoix
  • 2 small onions
  • 2 tbsp tomato paste
  • 100 g prunes
  • 500 ml red wine
  • 300 g plum jam
  • 80 ml of red port wine
  • 1 pack of Paztizz tops
  • 8 pcs (sprigs) Salad Pea

Port wine Sweet Lov Cress lacquer:

  • 4 tablespoons honey
  • 4 tablespoons light port wine
  • 1 pack Sweet Lov
  • 1 pr sea salt
  • 2 tbsp duck sauce

Red cabbage:

  • 1 kg of red cabbage cut
  • 200 ml port wine
  • 250 ml vegetable broth
  • 50 g goose fat
  • 2 small onions diced
  • 1 apple cut
  • 4 tbsp raspberry vinegar
  • 3 tbsp plum jam
  • Bay leaves, allspice, juniper, peppercorns as spice bags
  • Atsina Cress hacked
  • sea-salt
  • Cane sugar

Tahoon salt:

  • 200 g sea salt
  • 2 bowls Tahoon Cress

Cress bread for dumpling croutons:

  • 1 kg of wheat flour
  • 600 ml lactose-free milk
  • 1 cube of yeast, fresh
  • 30 g cane sugar
  • 440 ml water (cold)
  • 30 g sea salt
  • Tahoon Cress hacked
  • Tahoon Cress sea salt and safflower oil (to sprinkle on top)

Thuringian dumplings:

  • 500 large potato grates
  • 1.5 kg potatoes, floury
  • 1 teaspoon sea salt
  • 2 tbsp starch

Pickled plums:

  • 5 pcs. Plums in wedges without peel
  • 300 ml of water
  • 200 ml vinegar 6%
  • sea-salt
  • 180 g cane sugar
  • 1 pack Sweet Lov


Duck leg:

Roast mirepoix and onion, add tomato paste and roast with - deglaze with red wine and port wine several times - add remaining ingredients and reduce to sauce - season duck legs with the spice mixture and vacuum seal together with the sauce - cook 12 hours at 75°C sous vide - after cook the duck leg into the lower and upper leg - cut the lower leg into ragout - pass the sauce, bind and taste and work the duck ragout into the finished sauce - brush the thigh with varnish (stir all ingredients together) and bake in the oven at 200°C caramelize until crispy. 

Red cabbage:

Sauté the onion in the lard - add the red cabbage briefly with toss - add the apple, vegetable stock, port wine, vinegar and spice sack and let it boil down - before serving, season with salt, sugar and the plum jam and add Atsina Cress.

Tahoon Cress salt:

Mix the sea salt with the Tahoon Cress pounded in a mortar and let stand for 2-3 days.

Cress bread for dumpling croutons:

Mix flour with salt - dissolve the yeast in milk, let stand for 5 minutes - mix water with Tahoon Cress - mix everything and beat with a wooden spoon until bubbles form - let rise overnight - grease the tray with plenty of thistle oil and add the dough - thistle oil - spread the sea salt evenly over it - let rise for 30 minutes - preheat the oven to 250°C - put the bread in the oven, turn it back to 230°C and bake for 19 minutes.

Thuringian dumplings:

Boil floury potatoes until soft and then mix the pressed potatoes with a little cooking water with a potato press and then work in the raw potato grated salt and starch - form dumplings, fill with cress bread croutons and scald in the boiling water.

Pickled plums:

Bring vinegar, water, salt and sugar to the boil, pour hot over plums in a mason jar, wake and leave overnight.

Recipe: Danny Schwabe (Golf & Spa Resort Weimarer Land)

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