Ingredients:

  • 1 whole duck (about 4-5 pounds)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup vegetable broth
  • 2 apples, quartered (preferably tart apples like Granny Smith)
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 1 medium red cabbage (about 2 pounds), shredded
  • 1 large onion, finely chopped
  • 2 tablespoons vegetable oil
  • 2 apples, peeled, cored, and chopped
  • 1 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cloves (whole or ground)
  • 1 teaspoon cinnamon
  • 2 pounds starchy potatoes (like Russet), peeled and cut into chunks
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • 1 tablespoon butter, melted
  • Pinch of nutmeg (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pat the duck dry with paper towels. Season the duck generously inside and out with salt, pepper, thyme, and rosemary.
  3. Stuff the cavity of the duck with quartered apples, onion, and minced garlic.
  4. Place the duck on a rack in a roasting pan, breast side up. Pour the vegetable broth into the bottom of the pan.
  5. Roast in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (74°C). Baste the duck with the pan juices every 30 minutes to keep it moist and crispy.
  6. In a large pot over medium heat, heat the vegetable oil. Add chopped onions and sauté until translucent.
  7. Add shredded cabbage and continue to cook for about 10 minutes, stirring occasionally.
  8. Stir in chopped apples, apple cider vinegar, sugar, salt, cloves, and cinnamon. Reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the cabbage is tender.
  9. Boil the potato chunks in salted water until tender, about 15 minutes. Drain well and let them cool slightly.
  10. In a mixing bowl, mash the potatoes until smooth. Let cool completely.
  11. Add flour, egg, salt, melted butter, and nutmeg to the mashed potatoes. Mix until a soft dough forms.
  12. On a floured surface, roll the dough into ropes about 1 inch thick. Cut into 1-inch pieces.
  13. Bring a large pot of salted water to a boil. Drop the dumplings into the water and cook until they float, about 5-7 minutes. Remove with a slotted spoon.