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)