Duck Goulash with Dumplings
from Everyday Gourmet with Justine Schofield
Ingredients
2 Tblsp olive oil
4 Luv-a-Duck Duck Breasts, skin removed and sliced
1 large onion, finely sliced
1 red capsicum, sliced
2 cloves garlic, sliced
1 heaped tsp caraway seeds
2 tblsp hungarian paprika
1 tomato, diced
2L beef stock
1 parsnip, diced
Salt and pepper
Dumplings
6 tblsp plain flour
½ tsp baking powder
¼ cup milk
2 eggs, beaten
Pinch of salt
¼ bunch chives, finely chopped
Products used
Method
- To make the dumplings, mix the egg and chives into the flour to form a sticky dough. Flour your hands and make rough walnut size balls.
- In a large casserole heat the oil. Add the duck meat in batches and flash fry. Remove.
- In the same pan sauté the onions, capsicum and garlic for 5 minutes or until soft and lightly caramelised. Now add the spices and mix through.
- Once fragrant add the tomato and stock and bring to the boil before adding the parsnip. Season the stew with salt and pepper and then cook for 15-20 minutes before return the duck and cooking for a further 5 minutes.
- Once the goulash is cooked, ease the dumplings into the stew and cook for 4 minutes or until they swell.
- With a slotted spoon place the meat, vegetables and dumplings onto a large platter. Bring the sauce to a boil to thicken and pour over the meat.