Duck ragout filled potato dumplings with Riesling foam

Cook the potatoes with skin on, peel and place in a flat bowl. Now let the potatoes evaporate in a preheated oven at 150 degrees for 2-3 minutes. They have to be completely dry. Pass the steamed potatoes twice through the potato press. The finer the potato dough, the finer the dumplings will be, therefore twice through the press.

With a spatula, yolks are now being worked into the dry mashed potatoes to better bind the dough. If that does not happen, the dumplings will be tough and slippery. The starch content in the potatoes is subject to strong seasonal fluctuations. In order to have uniformly good dumplings throughout the year, add 50 g of potato starch as an extra portion to the dumpling dough.

To make the butter, which should round the dough, and blend faster with the dough, it is kneaded liquid and lukewarm. Season the dough with salt and nutmeg.

Note: The dough must be kneaded very smoothly over and over before adding new ingredients.
Once the dough is soft and smooth, like a good chamois leather, it is shaped in 2 rolls (diameter about 4 cm). Each roll is cut into 8 pieces. Coat hands with potato starch and flatten each dumpling, before you fill them with duck ragout.

Duck ragout:
Cut the meat into about 1.5 cm cubes. Add 100 g of duck fat to the saucepan, add the meat, salt and pepper (with black pepper). Add the juniper berries, marjoram, thyme and bay leaves, add half of the broth.

Simmer over low heat on the stove for about 4 hours until the meat disintegrates. Pour in the rest of the broth in between, the meat must not stick to the bottom of the pot! Now add the fried onions and the colorful pepper from the mill, season everything again.

Boil the finished dumplings:
Boil bay leaves shortly in salted water, add dumplings and reduce heat to simmering. Bubbling boiling water would shred the dumplings. Let simmer until they are done, about 15 minutes.

Remove with a foam trowel and drain well.

For the Riesling foam:
Boil Riesling wine and broth with bayleaves and sage until reduced to half, then mix in the butter.

For garnishing, fry sage leaves in a little fat and serve all together.

Bon Appetit!
Ingredients:
Kartoffelkloßmantel:
600 g potatos, mealy dry
2 egg yolks
50 g potato flour
30 g butter, melted
salt
Nutmeg, freshly grated

Ingredients duck ragout:
300 g of duck meat
100 g of duck fat
1 juniper berry
1 bay leaves
150 ml vegetable stock or broth
1/2 -1 teaspoon marjoram, dried
1-1,5 tsp thyme, dried
Salt and pepper, black
Pepper, colorful from the mill
50 g roasted onions

Ingredients Riesling foam:
250 ml Riesling
250 ml broth
2 bay leaves
3 sage leaves
125 g butter
moro restaurant

The recipe is from:
moro restaurant
Meerspinnstrasse 46
67435 Neustadt an der Weinstraße
[email protected]
www.moro-restaurant.de/

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