Main Dish
Duck and Dumplings
Kokomo Winery
4791 Dry Creek Road
Healdsburg , CA 95448
kokomowines.com
- RECIPE YEAR: 2015
- RECIPE BY: Jason Denton, Jackson's Bar and Oven
- YIELD: Serves 6
- PAIRS WELL WITH: Kokomo Pinot Noir, Russian River Valley
This recipe for duck and dumplings is a fun play on a traditional dish. We are using Liberty Farms duck from locally owned Sonoma County Poultry along with homemade dumplings. Enjoy this classic pairing of our Russian River Pinot Noir and duck.
Dumplings
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup chopped fresh herbs (parsley, chives and tarragon)
- 2 teaspoons duck fat
- 3/4 cup milk
Directions:
To make the dumpling dough, sift together the flour, baking powder and salt into a bowl. Add the herbs and stir to combine, then add the duck fat and milk. Gently stir with a spoon until the mixture just comes together; do not overmix. Set aside.
Duck
Ingredients:
- 6 teaspoons duck fat
- 6 teaspoons all-purpose flour
- 2 teaspoons dry sherry
- 6 cups duck or chicken stock
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 4 carrots, peeled and diced
- 2 bay leaves
- 2 cups diced duck leg meat
- 1/4 cup heavy cream
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 3/4 cup frozen peas
- 1/4 cup minced fresh flat-leaf parsley
Directions:
To make the duck, in a large pot, warm the duck fat. Whisk in the flour and cook, whisking constantly, until the flour turns golden, 1 to 2 minutes. While whisking constantly, gradually add the sherry and stock. Simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the onion, celery, carrots and bay leaves and simmer for 5 minutes. Stir in the duck meat, cream and thyme and return the mixture to a simmer. Season with salt and pepper.
Directions:
To finish the dish, drop the dumpling batter by heaping spoonfuls into the simmering stew. Cover and simmer until the dumplings are cooked through, about 15 minutes; do not uncover the pot while the dumplings are cooking. In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases steam. Gently stir in the peas and parsley and serve.
