Königsente mit Schattenmorellen-Bier-Jus, Marzipan-Mohnknödeln und Gewürzapfelrotkohl: Royal Duck Breast with Sour Cherry-Dark Beer Jus, Marzipan-Poppy Seed Dumplings, and Spiced Apple Red Cabbage

Begin by preparing the Spiced Apple Red Cabbage: In a large, heavy-bottomed pot or Dutch oven, melt the duck fat or butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the thinly sliced red cabbage and diced apple, stirring well.

Pour in the red wine vinegar and water/stock. Add the whole cloves, bay leaf, juniper berries, brown sugar, a generous pinch of salt, and freshly ground black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, stirring occasionally, until the cabbage is very tender. Adjust seasoning and sweetness as needed. Keep warm.

Next, prepare the Marzipan-Poppy Seed Dumplings: Peel the potatoes and boil them in salted water until very tender, about 20-25 minutes. Drain thoroughly and press them through a potato ricer or mash very finely. Let cool slightly.

In a bowl, combine the riced potatoes with all-purpose flour, semolina, egg yolk, melted butter, a pinch of salt, grated marzipan, ground poppy seeds, powdered sugar, vanilla extract, and lemon zest. Mix gently until just combined into a smooth, workable dough. Do not overmix. If the dough is too sticky, add a little more flour; if too dry, a tiny bit of milk or water.

On a lightly floured surface, roll the dough into a log about 3 cm (1.2 inches) in diameter. Cut into 2 cm (0.8 inch) thick slices and gently shape into small, round dumplings. You should get about 16 dumplings.

Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully drop the dumplings into the simmering water. Cook for 8-10 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and keep warm.

Now, prepare the Duck Breasts: Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with sea salt and freshly ground black pepper.

Place the duck breasts, skin-side down, in a cold, oven-safe skillet (preferably cast iron) over medium-low heat. Slowly render the fat for 10-15 minutes until the skin is golden brown and crispy, and most of the fat has rendered. Pour off excess fat periodically (reserve for other uses if desired).

Flip the duck breasts and sear the meat side for 2-3 minutes until lightly browned. Transfer the skillet to a preheated oven at 180°C (350°F) and roast for 8-10 minutes for medium-rare (internal temperature 54-57°C / 130-135°F), or longer for desired doneness. Remove from oven, transfer duck breasts to a cutting board, cover loosely with foil, and let rest for 5-10 minutes.

While the duck rests, prepare the Sour Cherry-Dark Beer Jus: Pour off any remaining fat from the skillet, leaving only a tablespoon or two. Add the minced shallots and sauté over medium heat until softened, about 3-4 minutes. Add the minced garlic and fresh thyme sprigs, cooking for another minute until fragrant.

Deglaze the pan with the dark German beer, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half. Add the sour cherry preserve (or fresh/frozen cherries) and chicken/duck stock. Bring to a simmer again and reduce by about one-third, until the sauce begins to thicken slightly. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard solids and thyme sprigs.

Return the strained jus to the heat. Stir in the red wine vinegar and granulated sugar. Bring to a gentle simmer. Whisk in the cold butter cubes, one at a time, until fully incorporated and the sauce is glossy and emulsified. Adjust seasoning as needed.

To serve, slice each duck breast against the grain into thick pieces. Arrange slices on a warm plate alongside a portion of the Spiced Apple Red Cabbage and 3-4 Marzipan-Poppy Seed Dumplings. Spoon a generous amount of the rich Sour Cherry-Dark Beer Jus over the duck. Garnish with a fresh thyme sprig if desired.