serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 4 duck breasts, skin removed and sliced
- 1 large onion, finely sliced
- 1 red capsicum, sliced
- 2 cloves garlic, sliced
- 1 heaped tsp caraway seeds
- 2 tbsp paprika
- 1 tomato, diced
- 2 litres beef stock
- 1 parsnip, peeled and diced
Dumplings
- 6 tbsp plain flour
- ½ tsp baking powder
- ¼ cup milk
- 2 eggs, beaten
- ¼ bunch chives, finely chopped
Instructions
- To make the dumplings, combine the flour, baking powder and a pinch of salt in a bowl. Mix the milk with eggs in a jug. Add chives to flour, combine, then slowly add egg mixture and combine to form a sticky dough.
- In a large casserole heat the oil. Add the duck in batches, season with salt and pepper, and flash fry. Remove.
- In the same pan sauté the onions, capsicum and garlic for 5 minutes or until soft and lightly caramelised. Now add the spices and mix through.
- Once fragrant add the tomato and stock and bring to the boil before adding the parsnip. Season the stew with salt and pepper and then cook, covered, for 15-20 minutes before returning the duck and cooking for a further 5 minutes.
- Meanwhile, flour your hands and make rough walnut-sized balls from the dumpling dough.
- Once the goulash is cooked, ease the dumplings into the stew and cook for 4 minutes or until they swell.
- With a slotted spoon place the meat, vegetables and dumplings onto a large platter. Bring the sauce to a boil to thicken and pour over the meat.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
