Delicious Roast Duck with Gravy and Bread Dumplings

On May 19, 2021May 19, 2021 By Isobar ExpeditionsIn Germany, RecipesLeave a comment

Roast Duck with Gravy and Bread Dumplings

We enjoyed having different styles of duck in many different locations throughout Europe. Although we often will pan-sear duck to render off the fat, roasting it with the skin pricked is another way to cook that provides a crispy skin. Whether you use the pan drippings or happen to have duck stock as we did, serving it with a gravy enhances the flavor. Another side dish that we had in several places was bread dumplings, which is a cross between a savory bread pudding and stuffing.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 30

Course Main Course

Cuisine German

Servings 2 people

Equipment

Oven
Bundt Pan
Skillet
Small Sauce Pan

Ingredients

1/2 Duck
1 tbsp Olive Oil
1 tbsp Fresh Sage chopped
2 tsp Garlic Powder
1 tbsp Vegetable Oil
1/4 cup Onion finely chopped
1/4 cup Carrots finely chopped
1/4 cup Celery finely chopped
4 Eggs room temperature
3 1/2 cups Milk room temperature
2 tbsp Fresh Parsley chopped
1 pinch Fresh Nutmeg grated
4 tbsp Melted Unsalted Butter
14 oz Stale Bread (about 1 loaf) cut into 1 – 2 inch pieces
1 cup Duck Stock
1 cup Chicken Stock
2 tbsp Flour
4 tbsp Unsalted Butter
1 tsp Dried Sage
Salt and Pepper to taste

Instructions

Prick the skin of the duck with a fork and brush it with a the olive oil. Season the duck with the fresh sage, 1 teaspoon of garlic powder, salt and pepper. Place the duck on a lined baking sheet and let the duck come up to room temperature.
Heat the vegetable oil in a skillet over medium-high heat. Add the carrots, onions, and celery and cook until soft, about 5 minutes. Set them aside to cool.
Mix the milk and eggs in a large bowl with the nutmeg and add half of the bread pieces. Let this sit for 30 minutes to fully let the bread soak up the custard mixture.
Heat an oven to 350 degrees. Coat the remaining bread with melted butter and place in the oven for about 8 minutes or until the bread has toasted lightly.
Coat the Bundt pan with 2 tablespoons of softened butter, even if it is a non-stick pan.
Add the toasted bread, sautéed onion, carrots, celery, parsley, salt and pepper, and thoroughly fold everything together. Poor into the Bundt pan.
Put the bread dumpling mixture into an oven heated to 325 degrees and cook for 90 minutes. When done, remove and set aside.
Heat the oven to 375 degrees and then add the duck and let roast for about 30 minutes or until the internal temperature reaches 160 degrees, turning the duck every 10 minutes so that it cooks evenly and the skin gets crispy. When done, let the duck rest for about 10 minutes.
In a small sauce pan, melt the remaining 2 tablespoons of butter and stir in the flour to make a roux. Stirring constantly, slowly whisk in the duck and chicken stock. Add the remaining teaspoon of garlic, dried sage, salt and pepper. Simmer until the gravy has thickened.
Cut the duck and serve with gravy and slices of bread dumplings.

Hearty Salisbury Steak with a Mushroom and Onion Gravy

On May 12, 2021May 12, 2021 By Isobar ExpeditionsIn Germany, RecipesLeave a comment

Salisbury Steak with Mushroom and Onion Gravy

Like many recipes that are considered to be traditional American dishes, this recipe is actually a variation of Hamburg Steak that comes from Germany. Although it could be served with something else, mashed potatoes are the natural accompaniment, especially with the rich brown gravy. It s an inexpensive way to feed a crowd, but that doesn't mean that it isn't packed with flavor and something that people will truly enjoy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Course Main Course

Cuisine American, German

Servings 4 people

Equipment

Skillet

Ingredients

1 lb Ground Beef
2 tbsp Bread Crumbs or Panko
1 large Egg
2 cloves Garlic minced
10 oz Mushrooms sliced into quarter-inch slices
1/2 Onion sliced thin
2 cups Beef Stock or Broth
1/2 tsp Ground Mustard
1/2 tsp Smoked Paprika
2 tbsp Vegetable Oil
3 tbsp Unsalted Butter
1 tbsp Fresh Thyme
3 tbsp All-Purpose Flour
2 tsp Worcestershire Sauce
Salt and Pepper to taste
Parsley for garnish

Instructions

Combine the bread crumbs, ground mustard, paprika, and 1 minced clove of garlic in a large bowl
Add the egg and hamburger to the bowl and mix by hand until thoroughly combined
Make four oval patties, about one-inch thick, with the meat mixture
Heat the vegetable oil in a large skillet over medium-high heat and then brown the hamburger patties, cooking them about 3 to 4 minutes per side
Transfer the patties to a plate, they will finish cooking in the gravy
Turn the heat down to medium, add the thyme and mushrooms, and cook until the mushrooms are browned, about 8 minutes
Add the butter, onions, and remaining minced clove of garlic and cook until the onions are translucent, about 10 minutes
Whisk the flour into a 1/4 cup of the beef stock to make a slurry
Add the beef stock, flour slurry, and Worcestershire sauce to the skillet and turn the heat up to medium-high in order to bring it up to a slow boil to allow the sauce to thicken
Nestle the patties into the mushroom and onion sauce and cook until the hamburger is fully cooked, about 10 minutes
Plate the individual patties and spoon the mushroom and onion gravy over the top, serve with mashed potatoes

Keyword gravy, hamburger, mushrooms, onions

Some of Our Favorite Pub Experiences

On April 1, 2021April 1, 2021 By Isobar ExpeditionsIn Germany, Hungary, Ireland1 Comment

It is quite common for us to grab a glass of wine or a beer in a casual pub when we are traveling. We often use the time to people watch and relax our legs after spending the day visiting all of the various sites. There have been a few occasions where visiting a pub was more than just a place to grab a quick drink, but was part of the experience of visiting the location. Having a drink with locals is always an interesting experience, but here are some of our favorite memories of going to pubs while traveling.

Going to a Ruin Pub in Budapest, Hungary – Ruin Pubs are bars that have been opened up in dilapidated buildings that were partially destroyed during WWII. They are usually decorated with random furniture and decorations that have been gathered from anywhere that they can find them. The decorations are colorful, whimsical, and don’t follow any particular themes other than uniqueness. Because of their popularity, they can be quite busy, noisy, and sometimes a little rowdy. We went late afternoon to early evening and stayed away from the late night crowds.

Brazen Head Pub in Dublin, Ireland – This is officially Ireland’s oldest pub. The pub itself has the feel that you would expect from the oldest pub in Ireland, stone walls and a dark atmosphere, but over time the pub has grown into a full restaurant and hotel with many floors of rooms to serve eager guests. We preferred the atmosphere of the old pub, but could certainly see the beer garden being a lively spot during a warmer time of year. No visit to Dublin is complete without visiting this famous spot, especially if you are a fan of historic pubs as we are.

Sitting in the Booth of One of Our Favorite Pubs in Frankfurt

Alten Limpurg in Frankfurt, Germany – Located in the old town area of Frankfurt, this historic pub became our favorite watering hole while we were living in Frankfurt. We became friends with all of the staff and enjoyed talking about the behavior of the “tourists” who would visit the bar and often were rude to the staff. The bar itself has been in operation since 1495 and is small, but very welcoming. There is no doubt that we have very fond memories of this location and if you are in Frankfurt, stop in and say hello to the staff for us.

These aren’t the only places where we’ve enjoyed a pint in an interesting location, but these are our favorite memories. Some other locations that we enjoyed finding a local pub were in Reykjavik, Gibraltar, and Lima. There is something very comfortable about going to these casual locations that serve cold drinks and often some of the best local foods as well.