Greetings from the kitchen - Episode 5

For the fifth episode, we are with Robert from the Tiroler Buam restaurant. He cooks a traditional dish that is popular all year round: farmhouse duck with red cabbage and bread dumplings.

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Farm duck with red cabbage & bread dumplings (serves 4)

• 1 duck
• salt, pepper
• 1 small apple
• 3 untreated oranges
• 1 tsp chopped thyme
• 1 spring onion, roughly chopped
• Oil for coating
• 200 g duck giblets (neck, stomach, heart, liver)
• 1 bunch of root vegetables cleaned, washed & roughly diced
• 4 cl orange liqueur (e.g. Grand Marnier)
• ¼ litre poultry stock
• ¼ litre freshly squeezed orange juice, strained
• 20 g butter
• 20 g granulated sugar
• 2 tsp sherry vinegar

Preparation

Wash the duck and pat dry. Season inside and out with salt and pepper. Wash the apple and oranges. Roughly dice the apple and 1 unpeeled orange, mix with the thyme and onion and stuff the duck. Close the opening with a toothpick and tie the duck into shape with kitchen twine: Pull away the wing tips and cut through at the joint. Place the duck on its belly and secure the wings with kitchen twine. Pass the kitchen twine under the wings over the back, cross over and guide downwards. Turn the duck over and knot the kitchen twine over the closed belly opening. Secure the legs by pulling the kitchen twine under the legs, crossing it over the rump and knotting it.

Rub the duck with a little oil, place in a roasting tin with the breast facing downwards and roast in a preheated oven at 200 °CX for approx. 2 hours, dropping to approx. 140 °C. Baste the duck from time to time with the fat that comes out. Prick the skin several times before roasting (only the skin, not the meat) so that excess fat can run out. Turn the duck halfway through roasting and roast until crispy, basting several times.

Remove the duck from the oven, leave to rest for 15 minutes, then divide into portions. Serve with sauce, red cabbage and bread dumplings.

Red cabbage

• 1 kg red cabbage
• 2 onions
• 1 diced apple
• 100 g apple sauce
• 2 tbsp cranberry compote
• Juice of 2 oranges
• Juice of 1 lemon
• ½ litre red wine
• 3 tbsp fine granulated sugar
• 1 tbsp cornflour
• 3 tbsp clarified butter
• 1 tbsp honey
• salt, pepper
• For the spice sachet
• 4 cloves
• 1 tsp juniper berries
• 1 tsp caraway seeds
• 1 cinnamon bark
• a few peppercorns
• 1 bay leaf

Preparation

Quarter the cabbage head, remove the stalk and cut into strips about 2 mm thick. Put the spices in a small bag. Place the cabbage in a bowl and marinate with the sliced apple, lemon and orange juice, red wine and the spices. Press everything down well and cover and leave to marinate in a cool place (preferably overnight). Peel the onion and cut into strips. Heat the clarified butter in a large pan, sauté the onion until lightly browned and caramelised with the sugar, add the cabbage and cook over a low heat until soft. Stir frequently. Mix the cornflour with a little orange juice and use to thicken the cabbage. Before serving, season with salt, apple sauce and cranberries and remove the spice bag.

Bread dumplings

• 250 g dumpling bread (old bread rolls diced and dried)
• 3 eggs
• 60 g butter
• 1 onion, finely diced
• 125 ml - 200 ml milk
• salt, nutmeg, parsley

Preparation

Sauté the onions in butter without colouring, deglaze with milk (so that the milk warms up) and add to the dumpling bread with the remaining ingredients. Leave to stand for 20 minutes and add milk or dumpling bread as required, form nice smooth dumplings with wet hands and simmer in well-salted water for 10-15 minutes and then leave to stand.

As you can see in the "Greetings from the kitchen" series, the culinary offerings in Saalbach Hinterglemm are very diverse. Food connects heart & soul and, above all, guests with the people in the kitchen.

Have fun and enjoy cooking. Enjoy your meal!