Duck confit with dumplings in Parmesan sauce and red cabbage cooked in pineapple syrup

What does confit mean?

Confit is a method of preserving meat. It involves marinating the meat in salt and then slowly cooking it in fat. In France, duck confit is a traditional dish. It is also one of the best ways to prepare duck legs. This method makes the meat perfectly tender and allows it to be stored for a long time immersed in deep fat.

Duck leg is very closely associated with Polish cuisine. In addition, this dish can take many forms. Today's suggestion will be traditional with a slight twist, so that our Sunday dishes are not too predictable. Nevertheless, they will retain their classic character.

How to prepare duck?

• The meat from the duck leg should be thoroughly cleaned.
• Then remove the bones from the drumstick, i.e. separate the meat from the bones.
• Prepare a 10% brine (mix 1 litre of cold water and 100 g of salt).
• Place the meat in the solution for an hour and a half.
• Drain and rinse off excess salt. In the meantime, melt goose fat and add the following ingredients:
  • garlic in its skin
  • onions in their skins
  • bay leaf
  • allspice
  • star anise
  • cinnamon stick
  • coarse peppercorns
  • fresh thyme

• Add the duck to the mixture, ensuring that all the meat is submerged in the fat. Place in the oven at 115 degrees and cook for 2½ hours. After this time, remove and brown the skin over a flame.

How to prepare the dumplings?

Prepare the dumplings using the standard method. What does that mean? Boil the potatoes until soft. Then press them through a potato ricer, add potato flour and eggs. Don't forget a pinch of salt. Knead the whole mixture until all the ingredients are combined. Form into small balls and cook in salted water.

Prepare the sauce for the dumplings. Boil 36% cream and add grated Parmesan cheese, butter, salt, pepper and a little lime juice. Blend everything together. We recommend using a blender or Thermomix if you have one. The sauce should have a thick consistency so that the dumplings can be coated in it. Finish with fresh, chopped chives.

How to prepare red cabbage?

Blend the tinned pineapple. Then add sugar and water. In the meantime, chop the red cabbage and add it to the syrup. Cook until the cabbage softens slightly, but do not let it overcook. When the cabbage is cooked, drain it and set it aside in a hot pot. The next step is the Mangalica bacon. Cut it into small cubes and place it in a frying pan. Fry without adding any fat. Finely chop the red onion and apple. Combine all the ingredients, seasoning with vinegar, salt, pepper, honey, cranberries and butter. The cabbage should eventually turn a very intense purple colour.

Serving

Place all the ingredients in a dish, starting with the cabbage. Then add the noodles with a strong cheese sauce, chives and freshly ground pepper. Top it off with our star ingredient - duck finished with Sunday roast gravy.

Confit duck can also be served as takeaway. To ensure that everything goes well together, we need takeaway containers and packaging that can be sealed. This will preserve the wonderful aroma of our dish, as well as its temperature.

Ideal candidates that meet these criteria include paper bowls, cardboard boxes or sealable containers, in this case preferably three-part containers. Add wooden cutlery and a napkin for hygiene purposes. The whole thing will go together perfectly.

Wonderful sensations... 😊

INGREDIENTS:

Meat

• 4 duck legs
• 2 litres of goose fat
• 6 cloves of garlic in their skins
• 2 onions in their skins
• bay leaves 2
• 4 allspice balls
• 2 star anise
• 1 cinnamon stick
• coarse peppercorns 10
• 100 g salt
• sprig of thyme

Noodles

• 1 kg potatoes
• potato flour 250 g
• 1 egg
• 200 ml 36% cream
• Parmesan cheese 150 g
• 1 lime
• butter 100 g
• salt 20 g

Cabbage

• red cabbage 1 head
• 1 red onion
• 100 g butter
• honey 50 g
• vinegar 50 ml
• apple 1
• salt 20 g
• pepper 5 g
• pineapple in syrup 0.5 kg
• 200 g Mangalica bacon
• 50 g sugar
• cranberries 100 g