Duck Duck Dumpling Recipe

Season and Brown Duck

Season the duck legs with salt, pepper, minced garlic, and fresh thyme. In a large skillet, heat duck fat over medium-high heat and sear the duck legs until browned on all sides. Remove from skillet and set aside.

Make the Roux

In the same skillet, add flour and duck fat. Stir continuously over medium heat until the mixture turns a dark brown color. Add onion, celery, carrot, and minced garlic, cooking until softened.

Add Broth

Gradually stir in chicken broth, scraping up any browned bits from the skillet. Add bay leaves, salt, and pepper. Return the duck legs to the skillet. Simmer for 1 hour.

Prepare Matzo Balls

In a bowl, mix matzo meal, eggs, water, salt, pepper, and dill until combined. Refrigerate for 30 minutes.

Cook Matzo Balls

Bring a large pot of salted water to a boil. Form matzo mixture into balls and drop into boiling water. Cook for 20 minutes until they float to the surface.

Serve

Remove duck legs from the skillet and shred the meat off the bone. Serve the dark roux with matzo balls and shredded duck on top.