Ingredients
For the stock:
1 duck carcass, neck and wings
100g/4oz onions, chopped
100g/4oz carrots, chopped
½ garlic bulb
1 bouquet garni
3 cloves
For the dumplings:
1 duck liver, heart and gizzard
2 inner fillets duck breast
2 rashers fatty bacon
1 small onion, finely chopped
2 slices bread, crusts removed, soaked in milk and squeezed
1 garlic clove, minced
1 egg, lightly beaten
50g/2oz plain flour
salt and freshly ground white pepper
2 tbsp fresh coriander, chopped
2 lettuce leaves, sliced finely
1 tomato, diced
Method
1. Put the carcass in a large pot with just enough water to cover. Bring to the boil, skimming away any fat and scum which come to the surface. Add the chopped vegetables, garlic, bouquet garni and cloves and simmer gently for about 2 hours. Strain through a sieve.
2. Mince the liver, heart, gizzard, inner fillets and the bacon. Add the remaining dumpling ingredients and mix together until just combined. Form them into walnut sized balls. Poach these dumplings in salted water for 5 minutes.
3. Heat the dumplings in salted water for 5 minutes.
4. To serve heat the dumplings in the broth and check for seasoning. Divide the lettuce and tomato between the bowls and then ladle the broth and dumplings over the top.
