Duck with orange sauce and dumpling

Dumplings with toasted bread cubes

1. Remove the crusts from the white bread and cut into cubes.
2. Heat the butter in a pan and fry the white bread cubes until golden brown.
3. Shape the dumpling dough into 4 dumplings with wet hands.
4. Make a hole in each dumpling with your thumb and fill each with a few cubes of toasted bread.
5. Close the dumplings again with wet hands and leave to rest.
6. Slide the dumplings into boiling water about 20 minutes before serving and cook until they float.
7. Lift the dumplings out of the water, drain and keep warm.

Duck legs from the oven

1. Peel and quarter the onion and place on a deep baking tray.
2. Roughly chop the washed carrot unpeeled and place on the baking tray with the onions.
3. Roughly chop the cleaned celery unpeeled and also place on the baking tray.
4. Crush the garlic clove with the skin and add to the vegetables on the baking tray with the bay leaves.
5. Grate the orange, put the zest in a small bowl and set aside.
6. Cut the grated orange in half, squeeze and add the juice to the vegetables on the baking tray.
7. Pour the white wine and chicken stock into the deep baking tray with the vegetables.
8. Rinse the duck legs in cold water and pat dry, season well with salt and pepper all over and place on top of the vegetables.
9. Roast the duck legs in the oven at 130° C for approx. 45 minutes.
10. Mix the orange zest with the gingerbread spice, balsamic vinegar and apricot jam.
11. Brush the legs with the apricot and spice mixture after approx. 45 minutes of cooking.
12. Increase the heat to 150° C and roast the legs for a further 45 minutes until golden brown.
13. Transfer the cooked legs to a clean baking tray and keep warm in the switched-off, open oven.

Orange sauce

1. Chop the sauce gingerbread and soak in about twice the amount of hot water for 10 minutes.
2. Pour the root vegetables with the sauce through a sieve into a saucepan and press out well.
3. Skim off the fat from the sauce and set aside, e.g. to refine the red cabbage.
4. Bring the sauce to the boil with the soaked gravy gingerbread and allow to thicken for approx. 5 minutes.
5. Season the sauce to taste with salt and pepper.

Duck with orange sauce and dumplings

1. Pour the sauce over the duck legs.
2. Serve the dumplings with the legs and sauce.