Duck strudel
Description
Duck strudels taste somewhat similar to dumplings or "flotkski" pasta. During cooking, the onions lose their bitterness and impart their aroma to the boiled dough. Strudels are especially delicious with sour cream of any fat content or thick plain yogurt.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Simmer the duck pieces or just the breast in a pot for about 1-1.5 hours until tender.
- 3
Step 3
Put the flour into a deep container, setting aside a couple of tablespoons of flour for rolling. Make a well in the flour in the bowl, crack the chicken egg into it, add 2 pinches of salt, and pour in the water.
- 4
Step 4
Knead a firm, pliable dough, cover it with plastic wrap, and let it rest for 15–20 minutes.
- 5
Step 5
Meanwhile, peel the onion and rinse it in water, then chop it into small cubes. Roll out the dough into a round shape and place the chopped onion on top.
- 6
Step 6
Roll it up like a roll, pressing gently so as not to stick its parts together.
- 7
Step 7
Cut the roll into pieces about 2 cm thick. Remember that the pieces will increase in size during cooking.
- 8
Step 8
Bring water to a boil in a saucepan, add a pinch of salt, drop in the dumplings one by one, and cook for about 5–7 minutes. They are done when they float to the surface and increase in size.
- 9
Step 9
Using a slotted spoon, place the strudels onto a plate, draining them from the water. Then add the stewed duck meat to the plate and garnish with herbs. Serve the dish hot.