Confit duck with sauerkraut, braised red cabbage, and South Bohemian fluffy dumplings ("Dr
Kachnu rozdělíme na čtvrtky, okořeníme solí a kmínem. Pak vrstvíme do nádoby, tak že kousky prokládáme cibulí nakrájenou na poloviční plátky
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.restaurant-guide.cz.
Cooking tools:
- Oven
- Roasting pan
- Pot
- Airtight container
- Stove
- Aluminum foil
- Refrigerator
- Spatula
- Fine-mesh sieve
- Whisk
- Plastic wrap
- Potato ricer
- Grater
- Cutting board
- Chef's knife
- Kitchen scale
- Measuring spoon
- Spoon
- Plate
- Mixing bowl
- Fork
- Colander
- Paring knife
- Wooden spoon
- Kitchen towel
Ingredients
- 1 whole fresh duck (approx. 2.2 kg)
- coarse sea salt
- whole caraway seeds
- 1 large onion
- 1 kg of duck (or goose) fat
- Bones, trimmings, and jelly from the roast
- 1 small fresh carrot
- 1 medium onion
- 1 1/2 liters of poultry stock
- 700g boiled potatoes
- 500g raw potatoes
- 250g coarse flour
- 1 teaspoon potato starch
- 500g sauerkraut (organic or homemade)
- 200g onion
- 80g duck fat
- Sugar and salt to taste
- 600g fresh red cabbage
- 150g onion
- Sugar, salt, red wine vinegar to taste
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