Though it’s not christmas eve yet, I grabbed the occasion and bought a piece of duck fillet as I was like it. The friendly local butcher gave me some hints how to prepare it, and frankly, it turned out to be quite simple.
Put some “ready to use” red cabbage and sweet chestnuts into a pot. Warm it at low heat, so it slowly starts cooking. Leave it cooking.
Prepare some klöße. If you are a chicken like me, just use the powder as sold in supermarkets or buy ready to use dough.
Take the meat, which has an inner and an outer side, out of the paper. Pull out remaining pinfeathers if any (except you want to use it as a toothpick afterwards ;-), wash and dry it. Cut some rhombus grooves into the outer side of it (hope you have a sharp knife) so the fat can leave later. Only cut the outer layer, not the inner meat. Apply some salt to both sides. Put some (olive) oil into a pot and warm it at medium heat. Put the meat in and roast it gently for a couple of minutes on both sides.
Ensure the outer side of the meat is on top before putting the pot into the oven. I used a heat of about 180°C. Ensure there is some oil in the pot and souse the meat with it from time to time. That’s it, basically. No additional spice is needed, though I would have added some salvia if I had some.
Heat water and some salt in a huge pot and put the readily formed klöße in. Wait until the water is boiling again and then switch off the heat. Leave them for about 20 minutes. Usually they are ready as soon as they swim up. Time to serve the meal.
Sorry, I was to greedy to take a picture. Will do it the next time. Until then, use your favourite search engine for a nice appetizer image.
