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 1,463
printed 42

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

PRO
Yukiko
I’ve got 54 recipes!

YUKIKO
Step into my kitchen!
This a fashionable adaptation of a Vietnamese starter.
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Healthy with lots of vegetables!
Cooked tinned artichoke hearts , Onion, Courgette, Red and yellow peppers, Cherry tomatoes, [A], Olive oil, Finely chopped garlic, Crushed chilli, [B], Anchovy fillets in oil, Capers, Olives, Bayleaf, White wine, [C], Balsami vinegar, Soy sauce, Mirin, Salt & pepper
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Looks beautiful with its stripes of red and white!
《Raspberry Sauce》, Raspberries, Sugar, 《White Chocolate Sauce》, 【A】, White chocolate, Mascarpone, 【B】, Double cream, 《Presentation》, Ginger biscuits (Lotus Speculoos cookies)
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Unsalted butter, Flour, Whole milk, Double cream, Garlic, Salt & pepper
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The miso and wasabi sauce will certainly get your appetite going!
【A】, Firm tofu, Onion, Smoked salmon trimmings, Vegetable oil, Mirin, Soy sauce, 【B】, Avocado, White miso, Lemon juice, Wasabi, Mayonnaise, 【C】, Cooked rice, Butter, Crushed sesame seeds, Nori sheets, Avocado slices for garnish, Sliced cheese
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The rice is also delicious with the sauce soaking through.
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