Duck And Dumplings With Poached Eggs
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Duck3 large
Baking Potatoes (idaho)2 tsps
Distilled Vinegar2 tbsps
Grapeseed Oil (if needed)2 cups
Chicken StockDirections:
1
To prepare the duck, in a baking dish just large enough to hold the duck leg quarters, combine the salt, cane sugar, and thyme
2
Evenly and generously coat the duck pieces with the salt mixture and arrange them in a single layer in the pan, tucking them into the salt mixture
3
Refrigerate uncovered overnight
4
Preheat the oven to 250 degrees F
5
Rinse the duck and pat it dry
6
Arrange the duck pieces in a single layer in a large, heavy pot (such as an oval Dutch oven) or a heavy roasting pan with sides that are at least 4 inches deep
7
Melt the duck fat over low heat and pour it over the duck
8
The pieces must be submerged
9
Bake until the meat is spoon tender, but not falling off the bone, about 2 1/2 hours
10
To use the duck at once, remove it from the fat and set it and the fat aside to cool to room temperature
11
Pick the duck meat from the bones, trying to keep the meat in large pieces
12
Discard the bones and skin
13
Use now or cover and refrigerate for up to 2 days
14
Transfer the fat to an airtight container and refrigerate until solid
15
Discard the layer of solidified cooking juices at the bottom of the container and refrigerate the remaining fat for up to 2 days or freeze for up to 3 months
16
(For longer storage, leave the duck on the bone and submerged in the fat
17
Cool to room temperature and then cover and refrigerate for up to 1 week
18
When ready to use, reheat in a 250 degree F oven until the fat is liquid and the duck is just warm
19
) To prepare the dumplings, preheat the oven to 350 degrees F
20
Pierce the potatoes in several places with a fork and bake until tender, about 1 hour
21
Set aside until cool enough
22
While the potatoes are still warm, fold in the eggs and salt
23
Stir in 3/4 cup flour and then add the remaining flour a little at a time until the mixture resembles soft biscuit dough
24
The dough should be a little sticky, although when poked with a fingertip the dimple should not close up
25
To test the dough, bring a small saucepan of salted water to a simmer
26
Break off a 3/4 inch square piece of dough and drop it into the water
27
If the dumpling breaks apart in the water, add a little more flour to the dough
28
Pour the dough onto a lightly floured work surface and cut into 4 equal pieces
29
Line a rimmed baking sheet with parchment paper and lightly dust it with flour
30
Working with one piece at a time, roll the dough into a 3/4-inch-thick rope
31
Cut each rope crosswise into bite-size lengths, 1 to 1 1/2 inches
32
Roll each piece on a gnocchi board or the back of the tines of a fork to ridge them lightly, if you wish
33
(The ridges help the dumplings hold the delicious broth
34
) Spread the dumplings onto the prepared baking sheet
35
Bring a large pot of water to a simmer
36
Salt generously
37
Set a wire rack inside a rimmed baking sheet and place them next to the stove
38
Add half of the dumplings to the boiling water and cook them until they float
39
Use a wire skimmer to transfer them to the wire rack
40
Cook the remaining dumplings
41
The dumplings can be used now as part of the finished dish, or they can be stored to use later
42
To store them, refrigerate the dumplings on the wire rack until chilled
43
Toss the cold dumplings with enough oil to keep them moist (to prevent sticking)
44
Transfer to an airtight container and refrigerate for up to 2 days
45
To poach the eggs, fill a large skillet with water to a depth of 2 inches
46
Add the vinegar and bring to a simmer
47
Prepare a large bowl of very cold water
48
Break 1 egg into a small bowl or cup and slide the egg into the simmering water
49
Repeat with each remaining egg, spacing them evenly in the skillet; cook them in 2 batches if necessary
50
Poach at a bare simmer until the whites are firm but the yolks are still runny, about 2 minutes
51
Use a slotted spoon to transfer the eggs to the cold water, taking care to not break the yolks
52
Use at once or refrigerate until ready to assemble the dish, up to 1 day
53
Set the skillet of water aside
54
To assemble the dish, in a very large skillet, heat 1 tablespoon of the duck fat over medium-high heat until shimmering hot
55
Add half the dumplings and cook until they are golden brown on the bottom, about 3 minutes
56
Transfer to a plate
57
Heat the remaining 1 tablespoon of duck fat and cook the other half of the dumplings
58
Return all of the dumplings to the skillet
59
Add the duck and the chicken stock and cook over medium-high heat until the duck is warmed through, 3 to 5 minutes
60
Season with the pepper and taste for salt
61
Meanwhile, bring the water used to poach the eggs back to a bare simmer
62
Divide the duck, dumplings, and broth among 6 warmed shallow bowls
63
Working with 1 egg at a time, slip it back into the simmering water for 30 seconds
64
Lift each egg from the water with a slotted spoon and pat the bottom dry with a clean kitchen towel
65
Place 1 egg on top of each serving
66
Sprinkle with thyme leaves and serve at once