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

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  • 1 egg
  • 250 ml of water
  • 5 g of salt
  • 50 ml of olive oil
  • 250 g semolina flour
  • 250 g of wheat flour T450

Duck Filling

  • 2 ducks (2 kg piece)
  • 0,2 kg of apples
  • 0.2 kg carrots
  • 0,2 kg parsley
  • 0.1 kg of dried plum
  • 0.2 kg of onion
  • salt
  • Pepper
  • Marjoram
  • Thyme

Add the following to the minced meat:

  • 0,2 kg of butter
  • 100 ml duck sauce
  • salt
  • 30 g chopped parsley
  • Pepper


  • The base of the sauce with cooking bodies is 300 ml
  • Boletus (hats 200 g)
  • Shallot 50 g
  • Orange juice 150 ml
  • 30 ml cream
  • Orange peel
  • salt
  • Pepper
  • Parsley
  • Oil 15 ml



  1. Bring the water to boiling. Sift the flour into a bowl with egg, salt and olive oil. Pour over boiling water. We make 5 minutes by hand or to obtain a smooth consistency. Wrap in foil and hide in the fridge. Prepared dough is enough for about 35 dumplings.

Duck Filling

  1. We clean the duck. Rub with spices. Cut vegetables and apple into thick cubes. Mix with plum and herbs. We stuff the duck. Put in a container or bowl. We cover the remaining vegetables with the duck. Close the container and store in the refrigerator for 24 hours. The next day we bake in the oven at 150-160 degrees for about 2 hours. Meat must freely go to the bone.
  2. After baking, the meat is separated from the bones. Place the remaining elements with bones in a pot. Pour water over and simmer for 3 hours. Then, strain and reduce to the consistency of the sauce.
  3. Mix and divide the whole into 35-g portions. Roll the dough, cut out the 9-cm diameter, apply stuffing and close. We glue the edges thoroughly. We put on the flakes sprinkled with flour so that they do not stick. We cook when the sauce is ready.
  4. We chop the shallot into cubes and fry in oil. Add the mushrooms, fry them, water the sauce and orange juice. Add chopped orange peel. Stew all and reduce by 50%. Watered with cream and reduced to thicken the sauce. Season with salt, pepper and parsley.
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