Roasted Duck with Red Cabbage and Potato Dumplings

Ingredients

• 1 whole duck (about 4-5 pounds) (1.8-2.3 kg) 1 whole duck (about 4-5 pounds) (1.8-2.3 kg)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 red cabbage, thinly sliced 1 red cabbage, thinly sliced
• 2 apples, peeled, cored, and chopped 2 apples, peeled, cored, and chopped
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 4 large potatoes, peeled and boiled 4 large potatoes, peeled and boiled
• 1 cup (120 g) all-purpose flour 1 cup (120 g) all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 42g, 14g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Pat the duck dry with paper towels and season it generously with salt, pepper, paprika, thyme, and rosemary.
3. 3.
   Place the duck on a rack in a roasting pan and roast for about 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. 4.
   In a large pot, sauté the onion in butter until translucent. Add the sliced red cabbage, chopped apples, apple cider vinegar, brown sugar, and chicken broth. Stir well to combine.
5. 5.
   Cover the pot and simmer the cabbage mixture over low heat for about 1 hour, or until the cabbage is tender.
6. 6.
   Meanwhile, mash the boiled potatoes in a large bowl. Gradually add the flour and knead until a smooth dough forms.
7. 7.
   Shape the potato dough into small dumplings and drop them into a pot of boiling salted water. Cook for about 10 minutes, or until the dumplings float to the surface.
8. 8.
   Remove the duck from the oven and let it rest for a few minutes before carving.
9. 9.
   Serve the roasted duck with the braised red cabbage and potato dumplings. Garnish with chopped parsley.

Treat your ingredients with care...

• Duck — To ensure a crispy skin, pat the duck dry before seasoning and roasting.
• Red cabbage — Thinly slice the cabbage for even cooking and a tender texture.
• Potato dumplings — Be careful not to overwork the dough when adding the flour to avoid dense dumplings.

Tips & Tricks

• For extra flavor, marinate the duck overnight with your favorite herbs and spices.
• If you prefer a sweeter red cabbage, increase the amount of brown sugar.
• To save time, you can use store-bought potato dumplings instead of making them from scratch.
• Serve the dish with a dollop of lingonberry jam for a traditional Austrian touch.
• Leftover roasted duck can be used in sandwiches or salads.

Serving advice

Serve the roasted duck, red cabbage, and potato dumplings on a large platter, allowing guests to help themselves. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced roasted duck on top of the red cabbage, with the potato dumplings placed alongside. Drizzle some of the cooking juices from the duck over the dish for added flavor and visual appeal.