Crispy Duck Breast with Bread Dumplings and Vogerl Salad

Preparation (about 60 min):

Cut the duck breast on the skin side, roast in a frying pan for five minutes until crispy. Then, with the skin side up, place in the preheated oven and cook at 190 °C for about ten minutes. At the same time, in the roasting pan with the duck fat, bring the red wine, vegetable soup, port wine and cassis to a simmer. In a second frying pan, cook a small onion in butter until translucent and add the sauce, simmer.

Dice the buns, season with salt, pour lukewarm milk over them and simmer for 20 minutes. Steam the onion cubes and parsley in butter and pour over the buns form. Whisk eggs and add, make into a crowd. Form dumplings, place in boiling salted water, quiet 8 to 10 min. Rinse vogerl salad well a few times. Stir a marinade from all ingredients and pour over the lettuce.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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