The Duck Kerndl-Semmel From the Schrippen cut a lid small and scoop out (the scooped out amount can be used for breadcrumbs). Cut pumpkin and celery into 1/2 cm cubes, sauté in hot butter for 1 min, cool. Cut the liver (without skin and veins) into small cubes, mix with the cranberries and the vegetables, season to taste and fill into the ribs.
Put the rolls with the lid on a baking tray in the oven at 180 degrees for about 15 minutes. Cooking. Mix the pre-cooked cranberries with vinegar and oil and season. Mix with the lettuce and arrange on plates in the shape of a wreath. Place the warm roll in the middle.
“The duck cooked in its own fat” Remove the duck. Chop the bones into small pieces, cut the fat into small pieces at length and render (do not get too hot). Make a sauce with the bones: roast well, add sauce vegetables (carrot, onion, celeriac), pour water and gently bubble. Rub the duck parts with coarse salt and put them covered to cool for 24 hours. De-bone and blanch the kale. Peel the potatoes and turnips.
Put the duck parts with the fat into a roasting tin, if necessary add the fat with sunflower oil or other vegetable oil. The meat should be completely covered with fat. Cook for about 2 1/2 hours at 120 to 140 °C in the oven.
Grate the raw potatoes into strips, season with salt and pepper, squeeze lightly and roast as rösti. The ste
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