Crispy half duck (boneless) Thuringian dumplings and butter beans, herb baguette Rustika and a salad

 

Crispy Half Duck (boneless), Thuringian dumplings and butter beans, rustic herb baguette, and a salad.
For the crispy half duck:
– 1 half duck (boneless)
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp oil
– salt and pepper.
Rinse the half duck and pat dry. In a bowl, mix the soy sauce, honey, oil, salt, and pepper and rub it all over the duck. Place the duck in a roasting tin, skin-side up, and roast in the oven at 180 degrees Celsius for about 1 hour, until the skin is crispy and golden brown.
For the Thuringian dumplings:
– 500 g boiled potatoes
– 250 g potato flour
– 1 egg
– salt

Peel the cooked potatoes and press them through a potato ricer. Mix them with the potato flour, egg, and salt, and knead them into a firm dough. Form them into dumplings and simmer in a large pot with plenty of salted water for about 15 minutes.
For the butter beans:
- 500g green beans
- 2 tbsp butter
- 1 onion
- 1 garlic clove
- salt and pepper
Wash and trim the green beans. Cook them in boiling salted water for about 10 minutes, then drain. Melt the butter in a pan and sauté the finely chopped onion and garlic clove. Add the cooked beans and season with salt and pepper.
For the Rustika Herb Baguette:
- 1 baguette
- herb butter
Halve the baguette lengthwise and spread with herb butter. Bake in the oven at 180°C for about 10 minutes until crispy.
For the salad:
– 1 lettuce
– 1 cucumber
– 2 tomatoes –
1
bell pepper
– 1 onion – 2 tablespoons vinegar
– 4 tablespoons oil
– salt and pepper
. Wash the lettuce and tear it into bite-sized pieces. Chop the cucumber, tomatoes, and bell pepper and arrange them on the salad along with the finely chopped onion. Combine the vinegar, oil, salt, and pepper in a bowl to make a dressing and drizzle over the salad.