Ingredients
- 3 Tbsp Maple Leaf Farms Rendered Duck Fat , divided
- 2 lbs Russet Potatoes
- 1 cup Potato Starch
- 1 Tbsp Salt, divided
- ¼ tsp Nutmeg
- 2 large Eggs
- 3 Tbsp Butter, divided
- Red Cabbage, shredded
- White Onion, diced
- ¼ tsp Ground Cloves
- 1 Tbsp White Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Cornstarch
- ½ cup Wine
- 1 cup Water
- Parsley or Chives for Garnish
Direction
- Make cabbage: Heat 2 Tbsp of Duck Fat and cook onion on medium heat until softened about 5 minutes. Add cabbage and sauté for 2-3 minutes.
- Add ground cloves, sugar, 1 tsp salt, vinegar, wine and water. Simmer for 45 minutes.
- Make potato dumplings: Boil water and cut up potatoes. Boil potatoes for 20 minutes.
- Rice or mash potatoes.
- Mix potatoes, potato starch, 2 tsp salt, and nutmeg. Add in eggs and mix to form dough.
- Shape dough into 2 inch balls then boil for 15-20 minutes.
- Cook Roast Half According to Packaging Directions for 15-20 minutes in the oven at 375 degrees F.
- Melt butter and 1 Tbs. duck fat. Brush finished potato dumplings with mixture.
- Finish the red cabbage: Mix corn starch with equal parts water in a small bowl. Add to cabbage slowly until thickened.
- Plate Roast half with potato dumplings and cabbage on the side. Garnish dish with parsley or chives.