Prep time: 30 min
Cook time: 2 hours
Difficult: medium
Yield: 6 servings

Ingredients

For the stock:

1 duck carcass, neck and wings
100g onions, chopped
100g carrots, chopped
1 garlic clove
1 bouquet garni
3 cloves

For the dumplings:

1 duck liver, heart and gizzard
2 inner fillets duck breast
2 rashers fatty bacon
1 small onion, finely chopped
2 slices bread, crusts removed, soaked in milk and squeezed
1 garlic clove, minced
1 egg, lightly beaten
50g plain flour
salt and freshly ground white pepper
2 tbsp fresh coriander, chopped
2 lettuce leaves, sliced finely
1 tomato, diced

Directions

Put the carcass in a large pot with just enough water to cover. Bring to the boil, skimming away any fat and scum which come to the surface. Add the chopped vegetables, garlic, bouquet garni and cloves and simmer gently for about 2 hours. Strain through a sieve.

Mince the liver, heart, gizzard, inner fillets and the bacon. Add the remaining dumpling ingredients and mix together until just combined. Form them into walnut sized balls. Poach these dumplings in salted water for 5 minutes.

Heat the dumplings in salted water for 5 minutes.

To serve heat the dumplings in the broth and check for seasoning. Divide the lettuce and tomato between the bowls and then ladle the broth and dumplings over the top.