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Preparing: 3 hours
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Roasting: 80 min Cooking: 3-4 min
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Ingredients
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Method
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For the duck filling
2 duck legs
Salt and pepper
1 tblsp marjoram
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Preheat the oven to 180ºC. Season the duck legs with salt, pepper and marjoram. Transfer to a baking dish.
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3 juicy semi-sweet apples
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Peel the apples, quarter and core. Scatter the apple pieces, cover the baking dish with a lid and place in the oven. Roast about 80 min until the skin is crispy and meat flakes off the bones easily.
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Shred the duck meat and chop it.
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Transfer the chopped meat to a glass bowl, add 2-3 tbsp of baked apples and roasting liquid. Season with pepper and salt, if necessary. |
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3 tblsp fresh parsley
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Chop the parsley and add to the meat. Combine all ingredients and keep cool in the fridge.
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For the dumpling dough
300 g plain flour
125 ml hot water
20 g unsalted butter
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Sift the flour to a bowl of the stand mixer. In a glass or small bowl dissolve the butter in hot water. Add the hot mixture to the flour and mix. |
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1 small egg
A pinch of fine salt
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Add the egg, salt and knead the soft and elastic dough. Wrap the dough in plastic wrap or a kitchen towel and set aside to rest for 30 min.
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Divide the dough in 4 equal portions.Take each portion, roll out thinly up to 3 mm onto a lightly floured surface. Cut 7 cm rounds out using a pastry cutter.
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Place one spoon of the duck filling on each round, fold the edges together, press the edges together to seal them and form a bulging semi-circular dumpling. The filling makes about 30 small dumplings.
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In a large pot bring salty water to the boil. Poach dumplings for 3-4 minutes until they float to the surface.
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For the Red currant and Red Wine Sauce
5 tbsp red currant coulis or red currant jelly
3 tbsp red wine
2 juniper berries
1 clove
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In a small pot combine the red currant coulis and red wine. Add the juniper berries and the clove, heat the mixture on the low heat until thick sauce creates. Set aside for at least one hour to let the berries and clove release their aromas to the sauce.
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To serve, transfer the warm dumplings on a serving plate, pour the warm sauce and garnish with fresh red currants.
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The photos have been taken in the Showroom of Laurence Pidgeon Design by courtesy of the owner Laurence Pidgeon.
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