Best 6 Duck And Dumplings With Poached Eggs Recipes

FARM-STYLE CHICKEN AND DROP DUMPLINGS

Steps:

• For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
• Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
• In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
• Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
• For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
• Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

EGG DUMPLINGS

Steps:

• Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
• In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
• Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
• As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

DUCK DUMPLINGS

Steps:

• In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well. Set aside. In a large bowl, combine the ground duck meat, soy sauce, brandy, ginger, tarragon and scallions and mix thoroughly. Stir in the mushroom mixture.
• Place 1 dumpling wrapper on a work surface and put 1 scant tablespoon of the duck mixture into the center of it. Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape. Pinch the edges together to make a tight seal. Place the dumpling on a baking sheet lined with wax paper and repeat until all the filling is used.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet set over medium heat and add as many dumplings as fit in a single layer. Fry them until they just start to brown, 1 to 2 minutes. Pour in 1/3 cup water, cover, reduce heat to low and cook for 7 minutes longer. Uncover and cook until the water evaporates and the dumplings are crisp on the bottom. Transfer to a platter and keep warm. Wipe out the skillet and repeat until all the dumplings are cooked. Serve warm with persimmon chutney, see recipe.

BOBBY FLAY'S DUCK AND HOISIN DUMPLINGS

Steps:

• To make the dough, mix the flour, salt, and 2 cups hot water in a large bowl until the dough just comes together. Turn it out onto a lightly floured surface and knead until smooth. The dough should be soft and pliable, not sticky. Form into a ball, cover with a clean cloth, and let rest at room temperature for 15 minutes.
• To make the filling, gently mix the duck, cabbage, green onions, cilantro, chives, egg, chili paste, hoisin, ginger, five-spice powder, allspice, and cornstarch in a large bowl; season with salt and pepper. To check for seasoning, fry a bit of the mixture in some hot oil until just cooked through; taste, and adjust the seasoning as necessary.
• Lightly flour a work surface and roll the dough, or pieces of it, about 1/8 inch thick (too thin and the dough will tear as you fill the dumplings). Cut out rounds with a 3-inch round cutter. Cover the dough with a towel or piece of plastic wrap as you work. Have a small bowl of water next to you.
• Spoon a scant tablespoon of the filling onto the middle of a dough round, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you about six times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
• Heat 2 tablespoons canola oil in a 10-inch skillet over high heat until it begins to shimmer. Add the dumplings (in batches of about 8) in concentric circles. They should be touching. Cook until the bottoms are golden brown, 2 to 3 minutes (reduce the heat if they are browning too quickly). Add enough water to reach about a quarter of the way up the sides of the dumplings. Be careful; it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 5 minutes. Uncover the skillet, and if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
• Serve the dumplings immediately, with the dipping sauce and lime slices.
• Whisk all the ingredients together in a bowl.

POACHED DUCK EGG WITH HOT SMOKED SALMON & MUSTARD HOLLANDAISE

Steps:

• Heat oven to 180C/160C fan/gas 4. Clarify the butter for the hollandaise by melting it in a small saucepan over a low heat. Spoon off any white froth that comes to the surface, then carefully pour the melted butter into a jug, leaving behind any milky solids at the bottom of the pan.
• To make a reduction for the hollandaise, gently simmer the wine and vinegar in a small saucepan until reduced to a glaze (it should be around 1-2 tsp), then pour in the double cream and briefly whisk with a balloon whisk. Tip the cream into a small heatproof bowl. Bring two large saucepans of water to a simmer (one for the hollandaise, the other to poach the eggs). Whisk in the egg yolks, then set the bowl over one of the pans of simmering water, making sure the water doesn't come in contact with the bottom of the bowl. Keep whisking for 2-3 mins until thick and aerated. Ladle the clarified butter into the bowl, whisking as you pour. If your mixture looks a bit greasy, or is thickening too much, add a splash of water. Once all the butter has been incorporated, add the chives, mustard and lemon juice, and keep warm.
• Put the salmon on a baking tray in the oven to gently warm through while you poach the eggs. Add a splash of vinegar to the pan of simmering water, give a little swirl, crack the eggs into a cup, then tip into the water, one at a time. Poach the eggs for 3-4 mins. Lift them from the water with a slotted spoon, drain on kitchen paper and season.
• To serve, dress the watercress in a little rapeseed oil and put on each half of the toasted muffin. Flake over the warm salmon. Lay the poached eggs on top, then spoon over the hollandaise sauce (add a splash of water if it's thickened).

STEAMY BOWL OF NOODLES WITH POACHED DUCK EGG, SCALLIONS, AND MUSHROOMS

Steps:

• Make the stock: Preheat oven to 400 degrees. Season ducks with salt and pepper and place side by side in a roasting pan. Add carrots, celery, onions, and garlic to pan. Roast, turning ducks occasionally, until golden brown, about 1 1/4 hours.
• Remove meat from 1 duck, slice, and reserve. Transfer duck bones, remaining roasted duck, and vegetables to a stockpot. Place herbs, bay leaf, and peppercorns in cheesecloth, wrap, and tie with kitchen twine. Add to pot along with the sliced ginger and 1 tablespoon salt. Add enough cold water to cover. Bring to a boil, and cook for 10 minutes. Reduce heat to medium, and simmer, uncovered, occasionally skimming foam from the surface, for about 2 hours.
• Strain stock through a fine sieve into a large bowl. Discard solids. Season with salt to taste. Let cool completely. Cover, and refrigerate. When stock is cold, skim fat. (Stock can be refrigerated in an airtight container for up to 3 days.)
• Make the noodles: Whisk together flours and salt in a large bowl. Make a well in center, add eggs and water, and lightly beat together with a fork. Gradually draw dry ingredients into wet ingredients, mixing with the fork until just incorporated. Knead dough by hand on a floured work surface or with a mixer fitted with the dough hook until very smooth and supple, 10 to 15 minutes by hand, 8 to 10 minutes with a mixer. Wrap dough in plastic, and refrigerate for at least 1 hour (or overnight).
• Divide dough into 4 portions. Feed 1 piece of dough (keep remaining pieces covered with plastic) through a pasta machine's widest setting (#1) twice. Continue to feed dough through ever-finer settings, 2 passes on each setting, until sheet is 1/16 inch thick (#4). If dough is sticking, dust very lightly with flour. Cut sheet into 9-inch-long pieces. Pass each sheet through the fettuccine attachment. Transfer to a lightly oiled wooden drying rack. Repeat with remaining dough. Let noodles dry on rack for 45 to 60 minutes.
• Make the soup: Transfer stock to a large saucepan, and bring to a vigorous simmer over medium heat. Meanwhile, bring a large pot of water to a simmer. Add vinegar. Crack 1 egg into a ramekin or cup, then carefully slide egg into the water and cook for 2 minutes. Using a slotted spoon, transfer poached egg to a plate lined with paper towels. Repeat.
• Add peas to simmering stock. Cook until bright green and tender, 5 minutes for fresh peas and 2 minutes for frozen. Add noodles. Cook until tender, about 2 minutes. Add reserved duck meat, and heat until warm, about 1 minute. Ladle noodles, peas, and soup into bowls. Place a poached egg on top of each serving, and top with scallions and mushrooms. Season with pepper. Serve immediately.