Description
Rich duck dumplings, slow-cooked to perfection, are bathed in a luxurious boletus mushroom sauce. A truly special dish.
Ingredients
Units
Scale
- 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
Instructions
- Bring the water to a boil.
- Sift the flour, egg, salt, and olive oil into a bowl.
- Pour the boiling water over the flour mixture and mix by hand for 5 minutes, or until smooth.
- Wrap the dough in foil and refrigerate.
- Clean the duck and rub it with spices.
- Cut the vegetables and apple into thick cubes and mix with plums and herbs.
- Stuff the duck with the vegetable mixture.
- Place the stuffed duck in a container, cover with the remaining vegetables, and refrigerate for 24 hours.
- 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.
- After baking, separate the duck meat from the bones.
- Place the bones and remaining elements in a pot, cover with water, and simmer for 3 hours.
- Strain the broth and reduce it to a sauce consistency.
- Mix and divide the duck filling into 35-g portions.
- Roll out the dough and cut into 9-cm diameter circles.
- Add the filling to each dough circle and seal the edges.
- Place the dumplings on a floured surface to prevent sticking.
- Cook the dumplings once the sauce is ready.
- Chop the shallot into cubes and fry in oil.
- Add the mushrooms and fry, then add the sauce and orange juice.
- Add the chopped orange peel and stew, reducing by 50%.
- Add cream and reduce until the sauce thickens.
- 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