Roast Duck Plate

Ingredients

• 2 tbsp Parsley
• 2 pcs Duck Legs
• 1 tbsp Caraway Seeds
• 1.3333333333333333 tbsp Kosher Salt
• 0.5 tsp Black Pepper
• 2 pcs Onion
• 500 g Red Cabbage
• 1 tbsp Duck Fat
• 1 tbsp Brown Sugar
• 250 g Bread Dumpling Mix
• 1 pcs Egg
• 150 ml Whole Milk
• 1 tbsp Butter
• 2 tbsp Apple Cider Vinegar

Method

1. Pat {duck_legs} dry so the skin crisps, then rub with {caraway_seeds}, {kosher_salt}, and {black_pepper}.
2. Set {onion} in a roasting dish, place {duck_legs} skin side up on top, and roast at medium heat in the oven until the skin is deep golden and an instant read thermometer reaches 82C near the bone. Rest briefly so the juices settle.
3. Heat {duck_fat} in a medium pot over medium heat, add {onion} with a pinch of {kosher_salt}, and sweat until soft and lightly amber. Add {red_cabbage} and {caraway_seeds}, cook until glossy, then stir in {brown_sugar} and {apple_cider_vinegar}. Cover and braise gently until tender, sweet sour, and jammy. Taste and adjust with more {kosher_salt}.
4. Whisk {egg} with {whole_milk}, fold in {bread_dumpling_mix}, and let the batter stand until hydrated and thickened.
5. Shape the rested {bread_dumpling_mix} mixture into dumplings with wet hands, then simmer gently in salted water until puffed and cooked through. Lift out and slice with thread so the crumb stays light.
6. Uncover the {red_cabbage} and reduce over medium heat until glossy. Swirl in {butter} for shine and fold through {parsley} for a fresh finish.
7. Slice the {bread_dumpling_mix} dumplings, plate with the rested {duck_legs} and the glossy {red_cabbage}, then spoon over a little duck roasting juice for extra richness.