My German mother-in-law makes the best roast duck (no, I am NOT exaggerating!), and I like to take a look at her when she's preparing this dish. So, even though I am not German, the taste of my Gebratene Ente is quite authentic - so, you don't need to worry in case that you want to have a try at making this dish...:). However, I didn't make my own Knödel (potato dumplings) and Rotkohl (red cabbage) from scratch. With so many good instant packages of Knödel and Rotkohl around, the inner lazy me of course just prefers to take the easy way. I did try making Knödel from scratch sometime ago, but to be honest, I don't notice a big difference between the homemade and instant dumplings, so now I just prefer to buy the ready made dumplings and red cabbage, especially because they just taste so good...! If you live outside Germany, you might have difficulty finding instant German potato dumplings and red cabbage. Take a look at these links if you want to make them from scratch: Rotkohl and Knödel. (Update: For people outside Germany, I found out that you can buy instant Knödel from Amazon.com, just click the link!).
The potato dumplings package and a glass of red cabbage. You still need to add a few things to make the red cabbage taste better, such as Schweineschmalz (pork lard), slices of onion, red wine, apple juice, balsamico vinegar, bay leaf and let it simmer for 20-30 minutes under low heat.
- 2 Duck drumsticks
- 200 ml chicken stock
- 100 ml apple juice
- 150 ml white wine
- 1/2 apple, sliced
- 3 bay leaves
Add all ingredients in an ovenproof container. Roast the duck at medium temperature (150 C) for 2.5 - 3 hours. Check it from time to time and if you notice that the liquid is almost gone, add more apple juice and wine - very important, because this liquid will be used for making the sauce.