Duck Breast with Potato Dumplings, Cabbage and Lardons

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🦆✨

Cook the potatoes. Peel the potatoes, cut them into smaller pieces, and cook them in salted water over medium heat for about 15 minutes until tender.

Prepare the duck breast. Trim the duck breast of membranes and excess skin, and score the skin lightly so it renders better.

Sear the duck. Place the duck breast skin-side down in a cold pan and sear over medium heat for about 5-8 minutes, until the skin renders and turns golden.

Cut the bacon. Cut the bacon into small cubes.

Fry the bacon. Slowly fry the bacon in a saucepan over medium heat for about 5 minutes until golden and crisp.

Finish roasting the duck. Turn the duck breast over, sear on the other side for about 2 minutes, then transfer it to a roasting pan and finish in the oven at 180 C for about 8 minutes.

Prepare the dough for the potato dumplings. Drain the cooked potatoes, mash them or pass them through a ricer, and while still hot mix them with the flour, then let them steam under a lid for about 5 minutes.

Warm the cabbage. Set aside the rendered bacon and warm the cabbage in the saucepan over low heat with a little sugar and cabbage juice for about 3-5 minutes.

Fry the potato dumplings. Using a spoon, shape the potato dough into dumplings and fry them in the duck fat over medium heat for about 3-4 minutes until golden (you can skip this step).

Slice the meat. Slice the duck breast.

Thicken the cabbage (optional). Optionally, you can thicken the cabbage with a little water mixed with starch or flour and briefly simmer it.

Serve. Serve the duck breast with the potato dumplings, cabbage, and cracklings 🍽️✨