Traveler’s Recipe – Two Great Duck Ravioli Recipes

Dumplings are unanimous with Polish cuisine. But with a sudden surge of great Polish chefs breaking the mold and setting the culinary bar very high, modern interpretations of traditional Polish recipes are making a come back. Try these great duck dumplings or ravioli, for example.

On a recent trip to Poznan, I was looking for delicious Polish dumplings and had a chance to have two great duck ‘dumplings’ aka ravioli from two chefs with varying philosophies in the kitchen.

Chef Krystian Szopka heads up Piano Bar and Restaurant in the very trendy shopping building Stary Browar. A little high-brow for locals but delightful for tourists with the exchange rate. Expect a long lunch with excellent food by a very talented chef. You can not go wrong with everything and anything you order here. A lot of local produce is used like wild mushrooms and local duck prepared by Chef Krystian.

Chef Krystian’s Duck Dumplings with Boletus Sauce from Piano Bar and Restaurant

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• Total Time: 330 minutes
• Yield: Serves 35 1x
• Diet: Omnivore

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Description

Rich duck dumplings, slow-cooked to perfection, are bathed in a luxurious boletus mushroom sauce. A truly special dish.

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Ingredients

Units MUS Scale 1x2x3x

• 1 egg
• 250 ml (1 cup) of water
• 1/4 tsp of salt
• 50 ml (2 tbsp) of olive oil
• 250 g (9 oz) semolina flour
• 250 g (9 oz) of wheat flour T450
• 2 ducks (4 lbs) (2 kg piece)
• 0,2 kg (0 lbs) of apples
• 0.2 kg (0 lbs) carrots
• 0,2 kg (0 lbs) parsley
• 0.1 kg (0 lbs) of dried plum
• 0.2 kg (0 lbs) of onion
• salt
• Pepper
• Marjoram
• Thyme
• 0,2 kg (0 lbs) of butter
• 100 ml (1/2 cup) duck sauce
• salt
• 30 g (1 oz) chopped parsley
• Pepper
• 300 ml (1 1/4 cups) The base of the sauce with cooking bodies
• 200 g (7 oz) Boletus (hats)
• 50 g (2 oz) Shallot
• 150 ml (2/3 cup) Orange juice
• 30 ml (2 tbsp) cream
• Orange peel
• salt
• Pepper
• Parsley
• 15 ml (1 tbsp) Oil

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Instructions

1. Bring the water to a boil.
2. Sift the flour, egg, salt, and olive oil into a bowl.
3. Pour the boiling water over the flour mixture and mix by hand for 5 minutes, or until smooth.
4. Wrap the dough in foil and refrigerate.
5. Clean the duck and rub it with spices.
6. Cut the vegetables and apple into thick cubes and mix with plums and herbs.
7. Stuff the duck with the vegetable mixture.
8. Place the stuffed duck in a container, cover with the remaining vegetables, and refrigerate for 24 hours.
9. Bake the duck in a preheated oven at 150-160°F (66-71°C) for about 2 hours, or until the meat easily comes off the bone.
10. After baking, separate the duck meat from the bones.
11. Place the bones and remaining elements in a pot, cover with water, and simmer for 3 hours.
12. Strain the broth and reduce it to a sauce consistency.
13. Mix and divide the duck filling into 35-g portions.
14. Roll out the dough and cut into 9-cm diameter circles.
15. Add the filling to each dough circle and seal the edges.
16. Place the dumplings on a floured surface to prevent sticking.
17. Cook the dumplings once the sauce is ready.
18. Chop the shallot into cubes and fry in oil.
19. Add the mushrooms and fry, then add the sauce and orange juice.
20. Add the chopped orange peel and stew, reducing by 50%.
21. Add cream and reduce until the sauce thickens.
22. Season the sauce with salt, pepper, and parsley.

Notes

• For a richer flavor, use homemade duck stock instead of store-bought duck sauce.
• To prevent the dumplings from sticking, lightly dust your work surface with semolina flour.
• Leftover dumplings can be frozen for up to 3 months; reheat gently in the sauce.

• Prep Time: 60 minutes
• Cook Time: 270 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Polish

Nutrition

• Serving Size: 1 dumpling
• Calories: 350
• Sugar: 5
• Sodium: 500
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 20
• Fiber: 5
• Protein: 20
• Cholesterol: 150

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Mlynska 12 in Poznan is one of those places you visit if you are celebrating something special. With more than 9 different food and wine concepts – Whisky Bar, Cigar lounge, Wine cellar with more than 150 labels and even a automated wine room, Mlynska 12 is setting the dining bar very high in Poznan, Poland.

Although Mlynska 12 is a little posh but in a good way… no snobs allowed but definitely a place to be seen, the concept dining store should be on every travelers bucket list when in Poznan.

Recipe from The TIME Restaurant in Mlynska 12 by Chef Adrian Pilarczyk

P.S. You really must check out the Roof-top bar lead by cocktail master, Karol Rybicki for the best cocktails overlooking the great city of Poznan

Ravioli with duck:
– Foie Gras
– Mushrooms
– Shallots
– Roasted butter
– Asiago

Stuffing for dumplings: Whole ducks (3 pieces) are divided into portions, salted (10 g of salt per 1kg of meat) and left for 24 hours in a cold store. Prepare the confit method for 3 hours at 130 degrees with garlic thyme etc. We chill and peel the meat. We remove membranes, bones, etc., and chop the meat.

Proportion of stuffing: 2.5 kg of confit meat, 0.5 kg of mascarpone, 0.15 of dried mushrooms 0.5 kg of mushrooms, 0.5 kg of shallots, 0.1 kg of garlic, 0.2 kg of parsley.

Fry the mushrooms, shallots, garlic and foie gras and crush them into pieces. Season with salt and pepper. We form balls 20 g, 3 dumplings per serving.

Dough: 9 yolks, 690 g of Farina flour, 150 g of boiled water / 1 tablespoon of salt / 2 tablespoons of oil. Make a flexible dough using a kitchenAid mixer for a thickness of 6-7 mm. We cut large circles, put on stuffing, and make “classic” dumplings. We put them on paper, so that they present the seam. We freeze and protect against drying. We serve 3 dumplings on a plate for portions. Cook in a bun at least 8 minutes!

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