Roast Duck with Orange Glaze, Potato Dumplings and Sweet and Sour Red Cabbage

Ingredients

• 900 g russet potatoes (About 4-5 medium potatoes)
• 1.5 cup all-purpose flour (Plus more for dusting)
• 2 tbsp potato starch (Helps create a lighter texture)
• 2 pcs large eggs (Lightly beaten)
• 1 tsp salt (For the dough)
• 0.25 tsp ground nutmeg (Freshly grated is best)
• 12 pcs bread croutons (Optional, for the center)
• 3 tbsp unsalted butter (For serving)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Cook the Potatoes

   • Scrub the potatoes but leave them unpeeled. Place them in a large pot and cover with cold water by at least an inch.
   • Bring to a boil and cook for 20-25 minutes, or until tender and easily pierced with a fork.
   • Drain the potatoes thoroughly and let them sit for a minute to steam dry.
2. 2

   Prepare the Potato Base

   • While the potatoes are still hot, carefully peel off the skins. The skins should come off easily.
   • Pass the hot potatoes through a potato ricer onto a large baking sheet. If you don't have a ricer, mash them until completely smooth with no lumps.
   • Spread the riced potatoes in a thin layer on the baking sheet to cool and allow steam to escape for about 15-20 minutes. This drying step is crucial for light, non-gummy dumplings.
3. 3

   Form the Dumpling Dough

   • Transfer the cooled, dry potatoes to a large mixing bowl.
   • Sprinkle the all-purpose flour, potato starch, 1 tsp of salt, and ground nutmeg over the potatoes.

Ingredients

• 1 medium head Red Cabbage (About 2 lbs (900g), cored and thinly sliced)
• 2 tbsp Vegetable Oil (Or butter for a richer flavor)
• 1 medium Onion (Finely chopped)
• 1 large Granny Smith Apple (Peeled, cored, and grated)
• 0.5 cup Apple Cider Vinegar
• 0.25 cup Brown Sugar (Packed)
• 0.5 cup Water
• 1 leaf Bay Leaf
• 0.25 tsp Ground Cloves
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3. 3

   Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.

4. 4

   Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.

5. 5

   After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.

6. 6

   Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.