Duck leg with stewed apples served on blue cabbage with dumplings

Duck legs rub spices and marinate overnight or longer. Gently clean the meat with spices and completely immersed in fat. Cook over low heat, slowly, about 2 hours, or in an oven at 100 degrees. When the meat is soft finish cooking. Meat removed. Fat cool. Under the fat collects meat jelly. Carefully remove the fat, jelly used to prepare the sauce, if you want to specify the data legs in sauce. Meat is clear before applying brown it in an oven at high temperatures down estimated 180 degrees.

Cabbage modra:
1 Finely chop the cabbage, throw into the pot, water the hot water, add salt, cover and cook over low heat until softened initially.
2 A pot of cabbage toss well: cloves and pepper.
3 Pour the whole wine and vinegar, stir and cook until tender.
4 At the end of the cabbage, season to taste with salt and sugar for a sweet - sour.

Dumplings:
1 Boil the potatoes in salted water. Slightly cool, squeeze through the smashed potatoes. Allow to cool completely.
2 Potatoes into a bowl and carefully align the surface. Potatoes should be divided into 4 parts. One part drawn from the bowl.
3 The empty space should be poured so much cornstarch as it was potatoes.
4 Add the potatoes and set aside a whole knead. Weight of the dough must be uniform. (If the dough will be very lumpy, add a little more flour, but in moderation).
5 The dough to form balls, flatten them slightly with your finger and make a depression in the middle.
6 In a large pot boil water. Well it be salted. Throw the noodles in the boiling water in batches. Thrown noodles stir to avoid sticking to the bottom of the pot. Since the departure cook for about 2 minutes. on low heat. Pull out with a slotted spoon.
Ingredients:
4 duck legs
1 kg of fat goose
salt and pepper
thyme, marjoram, bay leaves, garlic

Cabbage modra:
• half a head of red cabbage
• 1 cup of red wine półwytrawnego
• 1 tablespoon olive oil
• 1 tablespoon of apple cider vinegar
• a few cloves
• a few grains of pepper
• sugar and salt

The recipe is from:
Dom Restauracyjny „U Wokulskiego”
Prusa 2
14-100 Ostróda
Poland
[email protected]
www.uwokulskiego.pl

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