Recipes | Confit duck with sauerkraut, braised red cabbage, and South Bohemian fluffy dumplings ("Dr

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