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Polish Dumplings with Roast Duck, Red Currant and Red Wine Sauce

Duck legs are rich in flavour. They offer much leaner meat than the whole duck which is regarded as one of the fattier meat. Duck legs are great for slow-cooking, confiting, braising and roasting. Their meat usually is served on the bone with sauces and vegetables, sometimes in salads or on toast. I roasted the duck legs with semi-sweet apples, prepared the filling and wrapped it with dumpling dough. They taste amazing with red currant and red wine sauce. Find the recipe here…