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 906
printed 36

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!
The pale green of this dish looks very refreshing.
【A】, Avocado, Plain yogurt, Lime juice, Cream cheese (like Philadelphia), 【B】, Sugar, Double cream, Gelatine, 【C】, Biscuits, Melted butter, 【D】, Water, Lime and avocado as a garnish
PRO
Simple but healthy and refreshing.
Broccoli, Dried hijiki seaweed, Pickled plum (umeboshi), Sesame oil, Seasonings:, Soy sauce, Mirin, Sake, Bonito flakes, Sesame seeds, Salt
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Just marinade and bake.
Prawns with shell on, Asparagus, Marinade:, Mayonnaise, Wasabi, Mentsuyu noodle soup, Sake
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This goes well with half-boiled eggs.
Mushrooms (shimeji, oyster or ordinary), Cooked rice, Sauce:, Soy sauce, Crushed sesame, Green laver , Potato starch in a bit of water, Sesame oil, Dashi stock, Seasonings:, Sake, Mirin, Ginger juice, Your favourite toppings (half-boiled eggs or nori)
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Quicker than a chicken samgyetang.
Quail (whole), Glutinous rice, Pine nuts, Goji berries, Chestnuts (cooked), Ginger, Spring onion, Mooli (Daikon), Garlic, Water, Chicken stock (powder), Sake, Dried shiitake mushroom, Salt & pepper
PRO
A wonderful sweet and sour sauce works well with the duck and aubergine.
Duck breast fillet, Aubergine, Cooked rice, Sauce:, Red wine, Balsamic vinegar, Soy sauce, Honey, Chicken stock
PRO

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