Strudel with Duck Recipe
I really liked the recipe! Czechs and Germans cook such a delicious, however, lightly fried onion on goose fat or bacon. I suggest a recipe – I think you will like it.
Servings Prep Time
10 15minutes
Cook Time
240minutes
Servings Prep Time
10 15minutes
Cook Time
240minutes
Ingredients
Instructions
  1. Wash the duck, cut into pieces, fry until golden brown, put in a saucepan, add salt, pepper, add water and simmer until tender (so that the meat easily departs from the bones) – about 2 hours.
  2. Prepare the dough: beat the eggs a little with salt, add flour and knead the dough. Do not add too much flour at once, just so that it does not stick to your hands.
  3. Then the dough is put in a plastic bag and left on the table for 3-4 hours. During this time, it will become homogeneous and elastic.
  4. Peel the onion and finely cut into cubes, the smaller, the tastier. I recommend doing this with your hands, because when shredding with a blender, a lot of juice is lost, the onion is crumpled and cut unevenly, and this then affects the taste of the strudel.
  5. Transfer the finished duck to a larger saucepan (when cooking, the strudel will noticeably increase in size), pour water, salt and bring to a boil.
  6. Meanwhile, divide the dough into 3-4 parts. Roll out each very thinly (about 1 mm thick) and sprinkle with finely chopped onions.
  7. Each layer is tightly rolled into a roll.
  8. Cut the rolls into 1 cm thick pieces.
  9. Dip the prepared strudel into boiling duck broth and cook until tender (20-30 minutes). The degree of readiness is determined by your taste: I like it when the dough is a little harsh, and many people like it to be well fried (as in the case of pasta). Put the finished strudel on a plate with a slotted spoon and treat your family and/or friends. It can be served with broth as soup (usually this option is preferred by men the next morning after the feast))) Enjoy your meal!
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