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potato dumpling Recipe

Name: Farmer's Apprentice Restaurants Potato Dumpling Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups Russet potatoes; 1 cup All-purpose flour; 1 large Egg; 1 tsp Salt; 2 pieces Duck legs; 2 cups Duck fat; 4 pieces Garlic cloves; 1 tbs Thyme; 1 tbs Salt; 1 tsp Black pepper; 1 cup Fresh cherries, pitted; 1 cup Red wine; 2 tbs Sugar; 1 tbs Balsamic vinegar; 1 cup Pork skin; to taste Salt; 2 cups Duck stock; 1 cup Red wine; 2 tbs Shallots, minced; 2 tbs Butter

Inspired by Farmer's Apprentice Restaurant

Time1h 30m

Serves4

duck confit, cherry, crackling, jus

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Ingredients

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Dumpling Ingredients

2 cups Russet potatoes

1 cup 00 bread flour

1 large Egg

1 tsp Celtic sea salt

Duck Confit Ingredients

2 pieces Duck legs

2 cups Duck fat

4 pieces Garlic cloves

1 tbs Thyme

1 tbs Celtic sea salt

1 tsp black pepper

Cherry Sauce Ingredients

1 cup Fresh cherries, pitted

1 cup Red wine

2 tbs sugar

1 tbs Aged balsamic vinegar

Crackling Ingredients

1 cup Pork skin

to taste Celtic sea salt

Jus Ingredients

2 cups Duck stock

1 cup Red wine

2 tbs Shallots, minced

2 tbs Butter

Method

Dumpling Directions

Prepare the Potatoes

Boil the russet potatoes until tender, about 20 minutes. Drain and let cool slightly before peeling.

Make the Dumpling Dough

Mash the potatoes and mix with flour, egg, and salt until a dough forms. Divide into small balls.

Cook the Dumplings

In a pot of boiling salted water, drop the dumplings and cook until they float, about 5 minutes. Remove and set aside.

Duck Confit Directions

Prepare the Duck

Rub duck legs with salt, pepper, garlic, and thyme. Let marinate in the refrigerator overnight.

Cook the Duck

Submerge the duck legs in duck fat and cook at 225°F (107°C) for 2-3 hours until tender.

Cherry Sauce Directions

Make the Cherry Sauce

In a saucepan, combine cherries, red wine, sugar, and balsamic vinegar. Simmer until reduced by half, about 15-20 minutes.

Crackling Directions

Prepare the Crackling

Score the pork skin, rub with salt, and bake at 400°F (200°C) until crispy, about 30 minutes.

Jus Directions

Make the Jus

In a saucepan, sauté shallots in butter, add red wine and duck stock, and reduce until thickened, about 10-15 minutes.