John Myers
Duck Stew with Pumpkin Seed Dumplings
The perfect duck stew with pumpkin seed dumplings recipe with a picture and simple step-by-step instructions.
- 360 g Barbarian duck breast fillet with skin
- 100 g Fresh shallots, peeled
- 300 g Carrots, peeled and cut into thick slices
- 400 g Brussels sprouts fresh, cleaned, possibly halved
- 1 Tablespoon (level) Thyme
- 1 tablespoon Leaf parsley finely chopped
- 25 g Pumpkin seeds
- 60 g Butter
- 50 g Flour (double handle)
- 2 Pc. Medium size eggs
- Sugar
- Salt
- Black pepper from the mill
- 400 ml Duck stock
- 150 g Apple Breaburn, peeled, cored, cut into wedges
- For the dumplings, finely puree the pumpkin seeds in a blender. 125 ml of water with a little salt and 35gr. Bring the butter to the boil, stir in the flour and pumpkin seeds, until the mixture loosens from the bottom of the pan as a lump. Allow to cool a little and work in the eggs. Form cams with two wet tablespoons and let simmer in simmering salted water for about 12 minutes.
- Cut the skin of the duck breast crosswise in the butter on the skin side for about three minutes over medium heat. On a baking sheet, skin side up, fry pink for about 15 minutes at 150 degrees in a preheated oven. 10 minutes .let rest.
- Sauté shallots, carrots and Brussels sprouts in the duck fat. Season with salt and sugar. Sprinkle with half of the thyme and deglaze the stock and 200 ml. Water. Let simmer without the lid for about 25 minutes.
- Fry the apple wedges in the remaining butter and the thyme on both sides until golden. Season with pepper. Let the dumplings and apple wedges sit in the soup for 2-3 minutes. Season to taste. Cut the duck breast into slices and place on pre-warmed plates, then pour a stew on top. Sprinkle with parsley.
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