Duck and Vegetable Broth with Dumplings (Dago-jiru)

So hearty and warming.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Cook: 30 min

Ingredients

Duck breast fillet 1/2
Leek 1/2 (60g)
Shimeji mushrooms 30g
Cress as required
Dumplings:
Flour 60g
Water 3 tbsp
Salt a little
Soup:
Dashi stock 400ml
Light soy sauce 1/2 tsp
Mirin 1 tsp
Sake 1 tsp
Ginger juice a little

Method

1
Make the dumplings: mix the flour, water and salt together in a bowl, wrap in cling film and keep aside for 20 minutes.
2
Heat a frying pan (no oil) and add the duck skin side down. When nicely browned, turn over and brown the other side before transferring to a plate.
3
In the same frying pan, add the diagonally sliced leeks and fry.
4
Put the dashi stock to the boil in a pan and add the rest of the soup ingredients.
5
Slice the duck to 5mm thick and add to the soup at Step 4. Cook lightly then remove to a plate. Remove any scum that forms.
6
Scoop spoonfuls of the dumpling mixture from Step 1 into the soup and simmer. Add the leeks from Step 3 and the shimeji mushrooms and simmer.
7
Return the duck to the pan and sprinkle with cress, it's now ready to serve.

Tips & Note

●Don't overcook the duck or it will be too hard, keep it pink
●You don't have to add salt to the dumplings, but it's better to be able to taste them in the soup
●If you don't have cress, use finely chopped spring onions

Duck and Vegetable Broth with Dumplings (Dago-jiru)

So hearty and warming.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Cook: 30 min

Ingredients

Duck breast fillet 1/2
Leek 1/2 (60g)
Shimeji mushrooms 30g
Cress as required
Dumplings:
Flour 60g
Water 3 tbsp
Salt a little
Soup:
Dashi stock 400ml
Light soy sauce 1/2 tsp
Mirin 1 tsp
Sake 1 tsp
Ginger juice a little

Duck and Vegetable Broth with Dumplings (Dago-jiru)

Recipe ID :1577 Posted on 21 JAN 2016

Serves 2

Cook 30min
views 2,310
printed 49

saved 1

So hearty and warming.

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Ingredients

Print Ingredients Email Ingredients
1/2
1/2 (60g)
30g
as required
60g
3 tbsp
a little
400ml
1/2 tsp
1 tsp
1 tsp
a little

Method

Cook
30min
1
Make the dumplings:mix the flour, water and salt together in a bowl, wrap in cling film and keep aside for 20 minutes.
2
Heat a frying pan (no oil) and add the duck skin side down. When nicely browned, turn over and brown the other side before transferring to a plate.
3
In the same frying pan, add the diagonally sliced leeks and fry.
4
Put the dashi stock to the boil in a pan and add the rest of the soup ingredients.
5
Slice the duck to 5mm thick and add to the soup at Step 4. Cook lightly then remove to a plate. Remove any scum that forms.
6
Scoop spoonfuls of the dumpling mixture from Step 1 into the soup and simmer. Add the leeks from Step 3 and the shimeji mushrooms and simmer.
7
Return the duck to the pan and sprinkle with cress, it's now ready to serve.

Tips & Note

●Don't overcook the duck or it will be too hard, keep it pink
●You don't have to add salt to the dumplings, but it's better to be able to taste them in the soup
●If you don't have cress, use finely chopped spring onions

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Yukiko
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