Roasted duck with red cabbage and potato dumplings

You should not prick the meat at all, as the juices would unnecessarily escape, and the duck would be dry. At the beginning of roasting, only prick the skin to allow excess subcutaneous fat to drain. Do you know how to tell if the duck is roasted? When you take it by the thigh bone, it should turn easily. You can put the rendered duck fat into a clean canning jar, which you seal after cooling. You can then store it in the refrigerator for future use. You will achieve an even crispier skin if you brush the duck with honey mixed with the rendered juices about half an hour before the end of roasting. If you are preparing red cabbage with duck, use the same amount of duck fat instead of pork lard for this dish. You can simply collect it during the duck roasting. The dough should not be too thick or too thin. Therefore, add flour gradually to achieve the ideal consistency. Potato dough tends to thin out, so you must work quickly. Reheat cold dumplings in a saucepan with a little water, bring it to a boil, place a steamer insert with the dumplings, and cover the saucepan with a lid. Dumplings prepared this way can be cooled and optionally frozen. For this dish, you need potatoes of cooking type C. The final amount of 1 kg is the quantity of unpeeled, cooked, peeled, and cooled potatoes. Before you start preparing the potato dough, the potatoes must be completely cooled. Do not cook the potatoes completely soft – the dough would then be too thin. Remember that boiling water must be waiting for the potato dough. If you prepared the dough first and then started boiling the water, the dough would thin out. Therefore, it is necessary to prepare the dough as quickly as possible and put the dumplings to boil as quickly as possible. If your potatoes are very floury, you don't need to add starch to the dough. The dumplings will be fluffier.