Duck Goulash with Dumplings

Cook Time 1 hour

Servings 4


2 tbsp extra virgin olive oil
4 duck breast, skin removed and sliced
1 large onion, finely sliced
1 red capsicum, sliced
2 cloves garlic, sliced
1 heaped tsp caraway seeds
2 tbsp Hungarian paprika
1 tomato, diced
2L beef stock
1 parsnip, diced
Salt and pepper

6 tbsp plain flour
½ tsp baking powder
¼ cup milk
2 eggs, beaten
Pinch of salt
¼ bunch chives, finely chopped


To make the dumplings, mix the egg and chives into the flour to form a sticky dough. Flour your hands and make rough walnut size balls.

In a large casserole pan, heat the oil. Add the duck in batches 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 for 15-20 minutes before returning the duck and cooking for a further 5 minutes.

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.


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