The duck is being butchered, an essential operation that will provide us with juicy and flavorful meat. In a deep pan, oil is heated, and then finely chopped onion and two tablespoons of ground bell peppers are added. These ingredients will acquire a special aroma. When the onion becomes glassy, sliced garlic is added, and after a few moments, the spices are added: cumin and marjoram, which will enrich the dish with Mediterranean flavors. Immediately after, the duck meat is introduced, seasoned with sweet paprika and salt and pepper to taste. All the ingredients are sautéed together to combine the flavors and create a delicious base.
After the meat has taken on a nice color, we add sliced mushrooms, which add a pleasant texture to the dish. Meat broth is poured over the mixture, ensuring that the ingredients are well covered. If we don't have broth, we can use water, but broth will enhance the final taste. We let everything simmer covered, making sure to check occasionally, adding water or broth if necessary, until the meat becomes tender and easily pulls away from the bone.
In the meantime, we prepare the potato dumplings. It is recommended to boil the potatoes with the skin on, using about 200 grams. They are boiled in salted water, and after boiling, they are peeled and mashed while still warm. After cooling, we add 20 grams of butter, 100 grams of flour, one egg yolk, and optionally, finely chopped fresh parsley. It is seasoned with salt and a little white pepper, to taste. From this mixture, we form dumplings the size of a large walnut.
When the meat is cooked and the liquid has reduced, we add about a liter of water, and when it starts boiling again, we add the potato dumplings to cook. They are left to boil until they become soft and fluffy, and the aroma that spreads in the kitchen becomes irresistible. The dish can be served alongside pickles or a fresh salad of tomatoes and cucumbers, which will add a pleasant contrast of textures and flavors. This delicious recipe can also be adapted with venison, stag, or tap meat, thus offering a variety of options for meat lovers. It is a dish that combines tradition with flavor, bringing a true culinary feast to your table.
After the meat has taken on a nice color, we add sliced mushrooms, which add a pleasant texture to the dish. Meat broth is poured over the mixture, ensuring that the ingredients are well covered. If we don't have broth, we can use water, but broth will enhance the final taste. We let everything simmer covered, making sure to check occasionally, adding water or broth if necessary, until the meat becomes tender and easily pulls away from the bone.
In the meantime, we prepare the potato dumplings. It is recommended to boil the potatoes with the skin on, using about 200 grams. They are boiled in salted water, and after boiling, they are peeled and mashed while still warm. After cooling, we add 20 grams of butter, 100 grams of flour, one egg yolk, and optionally, finely chopped fresh parsley. It is seasoned with salt and a little white pepper, to taste. From this mixture, we form dumplings the size of a large walnut.
When the meat is cooked and the liquid has reduced, we add about a liter of water, and when it starts boiling again, we add the potato dumplings to cook. They are left to boil until they become soft and fluffy, and the aroma that spreads in the kitchen becomes irresistible. The dish can be served alongside pickles or a fresh salad of tomatoes and cucumbers, which will add a pleasant contrast of textures and flavors. This delicious recipe can also be adapted with venison, stag, or tap meat, thus offering a variety of options for meat lovers. It is a dish that combines tradition with flavor, bringing a true culinary feast to your table.
Ingredients
1 wild duck 2 pcs. red onion (white is also good) 50-100ml oil (or 80g pork lard) 3-4 cloves of garlic sliced 300g fresh mushrooms (canned is also good) 1 large teaspoon of ground cumin ground pepper to taste 2 teaspoons of paprika, salt to taste 1 teaspoon of marjoram For potato dumplings we need the following; 200g potatoes 100g wheat flour 20g butter (margarine) salt to taste 1 egg yolk