Duck Bending in Zweigeltsaftl

For the Duck Balls in Zweigeltsaftl, salt and pepper the duck balls and roll them thoroughly in flour. Heat corn oil and butter in a large frying pan and fry duck pieces until crispy on all sides. Add peeled and clove-studded onion, bay leaf and peeled chestnuts and pour in duck stock and Zweigelt. Cover the saucepan and let the duck bites stew in it for about 45 minutes on low heat.

Then remove the onion and bay leaf, lift out the chestnuts and duck buns and keep warm. Boil down the two-egg sauce over high heat until it is creamy. If necessary, add a little flour dissolved in the soup to make it more plump. (In historical recipes you can also find binding with duck blood mixed with vinegar).

Warm grapes and nuts in sauce for 1 minute. Arrange duck bails on a preheated platter and top with sauce. Serve with Schupfnudeln.

Preparation Tip:

This dish is especially delicious when stewed with quartered vineyard peaches at the end. By the way, this recipe also works excellently with white wine (e.g. Muskateller), but then you should replace the red wine grapes with white wine grapes.

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