Duck Kniddelen

Instructions

For the Kniddelen:

1. Combine salt, pepper and flour in a bowl.
2. In a separate bowl combine the eggs, milk, cream and quark.
3. Blend both together carefully until the dough is smooth and soft. If the dough is too dry, add more milk / if it is too wet, add more flour
4. Bring a big pot of water to the boil, season with salt.
5. Use 2 tablespoons to portion the Kniddelen and place them carefully one by one into the boiling water
6. Remove them when they float on top. Allow to cool.

For the Duck Jus:

1. Clean the vegetables and cut into small dice. Cut the bulb of garlic in half.
2. Cut the duck carcasses into pieces. Roast the duck in the oven at 180°C until golden brown (±1h) (stir from time to time for even colouration). Drain the fat.
3. Deglaze the cooking pans with water.
4. While the duck is roasting: sweat the vegetables, the onion and garlic in a large pot with a touch of duck fat or olive oil until fragrant, add the bay leaf and peppercorns. Deglaze with the red and white grape juices.
5. Reduce until it caramelises.
6. Add the bones and deglaze with water.
7. Cover with water and add the thyme. Simmer slowly for at least 12h (add water as necessary)
8. Strain through a fine chinois and then through paper towel.
9. Allow to cool overnight
10. Degrease and reduce until fragrant.
11. Allow to cool.

For the Tumeric Tuile:

1. Combine all the ingredients and mix well.
2. In a very hot non-stick pan, bake one tuile at a time until crispy and bright yellow. Carefully remove from the pan and store between absorbent paper sheets.
3. Store in an air-tight box until serving.

Finishing of Kniddelen with Smoked Duck:

1. Wash, pat dry and finely chop the herbs.
2. Fry the Kniddelen in a hot pan with oil until golden brown.
3. Add the duck jus, the butter, and the diced smoked duck. Glaze the Kniddelen.
4. Add the herbs (keep some herbs for decoration)
5. Arrange on a plate and garnish with the thinly sliced smoked duck, the turmeric tuile and sprinkle the herbs on top.

Recipe: Kim Kevin de Dood