Duck Breasts with Red Cabbage and Potato-Zucchini Dumplings
Ingredients
Instructions
Meat
Make several cuts on the skin of the breasts with a sharp knife, being careful not to cut into the meat. Mix crushed garlic with soy sauce, add thyme and pepper. Rub this mixture thoroughly into all portions of the meat, place in a bowl, and let it rest in the refrigerator, preferably for 24 hours.
Then thoroughly rinse each portion of meat under running water to wash off excess soy sauce, and place the breasts in a smaller baking dish, pouring melted butter over them so that everything is submerged below the surface.
Cover the dish and place it in the oven at 180°C for 3 hours. Dust the baked meat with flour.
Red Cabbage
Finely shred the cabbage and apple. Mix well, sauté in oil, add water, and simmer at home for about 60 minutes.
Potato-Zucchini Dumplings
Make a potato dough, finely grate zucchini into it. Add salt and dried garlic. Add water according to the dough's thickness. Shape small dumplings the size of a ping pong ball or roll thicker cylinders. Cook in boiling salted water for about 10 minutes. Once done, lightly coat them with oil to prevent sticking.
