Roasted duck with pyzy dumplings and stewed red cabbage
Ingredients
- 1 duck 1,5-2 kg
- dry estragon, thyme, lovage, or a mixture of these three herbs 1 tablespoon
- dry marjoram 1 tablespoon
- salt and pepper to taste
- extra virgin olive oil 1 tablespoon
- apples 2-3
- Stewed red cabbage
- red cabbage 0,5
- butter 4 tablespoons
- large onion, chopped 1
- salt and pepper to taste
- sugar pinch
- vinegar 1 tablespoon
- Pyzy dumplings
- wheat flour 500 g
- eggs 2
- yeast 30 g
- sugar 1 teaspoon
- milk 250 ml
- butter, melted and cooled 3 tablespoons
- salt 1 teaspoon
Recipe
Wash the duck and place it in a pan. Pour cold water over it, add the teaspoon salt, and leave it for half an hour, turning it over once. Dry the bird with kitchen paper, pluck out any remaining feathers, and then rub it with salt, pepper, marjoram, the other herbs, and olive oil. Now stuff the duck with the cored apples cut in wedges. Place the duck breast down in an oven dish and bake in the oven at 230°C, uncovered. After 30 minutes, cover with a lid, lower the temperature to 180°C and continue roasting for approx. 2 hours, turning over once after the first hour of cooking. Count 1 hour cooking time for each kg of meat. Clean the red cabbage and shred it. Blanch in boiling water for 5 minutes, drain and rinse in cold water. Add the vinegar. In a pan melt the butter, add the onion and let it soften. Add the cabbage and stew until tender, now and then adding a little water. Season to taste with sugar, salt and pepper. To prepare the pyzy dumplings: mix the yeast, sugar, 3 tablespoons flour and 100 ml milk. Allow to rest for 20 minutes. In a bowl place the flour, salt, remaining milk, butter (melted and cooled) and the eggs. Add to this the diluted yeast mixture. Knead the dough, using a blender if you like. When smooth, put in a bowl, cover with a cloth and allow to rise. In a large pot heat the water, and place a colander or steam tray on top of it to steam the pyzy dumplings. Divide the dough in equal parts, shape the dumplings, place them on the colander making sure they’re not too close to each other, so they can swell undisturbed. Cover the pot and steam the dumplings for 10–15 minutes. (Don’t uncover, as this may cause them to collapse.) Serve the pyzy dumplings with the duck and the stewed red cabbage.
