German Roast Duck Dinner
Transport yourself to Germany with this classic German Duck Dinner made with Roast Half Duck, Duck Fat Potato Dumplings and Red cabbage. This flavor trio is a staple on menus across Germany and Eastern Europe. This recipe pairs wonderfully with a Dry Riesling from Germany.
Follow along on our Facebook, Instagram & TikTok for this recipe video and tag us @mapleleaffarms or #CookingWithLiv if you are cooking along with us!
Ingredients
-
3 Tbsp Maple Leaf Farms Rendered Duck Fat, divided
-
2 lbs Russet Potatoes
-
1 cup Potato Starch
-
1 Tbsp Salt, divided
-
¼ tsp Nutmeg
-
2 large Eggs
-
3 Tbsp Butter, divided
-
Red Cabbage, shredded
-
White Onion, diced
-
¼ tsp Ground Cloves
-
1 Tbsp White Vinegar
-
1 Tbsp Sugar
-
1 Tbsp Cornstarch
-
½ cup Wine
-
1 cup Water
-
Parsley or Chives for Garnish
Directions
-
1
Make cabbage: Heat 2 Tbsp of Duck Fat and cook onion on medium heat until softened about 5 minutes. Add cabbage and sauté for 2-3 minutes.
-
2
Add ground cloves, sugar, 1 tsp salt, vinegar, wine and water. Simmer for 45 minutes.
-
3
Make potato dumplings: Boil water and cut up potatoes. Boil potatoes for 20 minutes.
-
4
Rice or mash potatoes.
-
5
Mix potatoes, potato starch, 2 tsp salt, and nutmeg. Add in eggs and mix to form dough.
-
6
Shape dough into 2 inch balls then boil for 15-20 minutes.
-
7
Cook Roast Half According to Packaging Directions for 15-20 minutes in the oven at 375 degrees F.
-
8
Melt butter and 1 Tbs. duck fat. Brush finished potato dumplings with mixture.
-
9
Finish the red cabbage: Mix corn starch with equal parts water in a small bowl. Add to cabbage slowly until thickened.
-
10
Plate Roast half with potato dumplings and cabbage on the side. Garnish dish with parsley or chives.
