{"id":53088,"date":"2021-05-19T15:00:04","date_gmt":"2021-05-19T21:00:04","guid":{"rendered":"https:\/\/isobaresoffit.com\/?p=53088"},"modified":"2021-05-19T15:00:06","modified_gmt":"2021-05-19T21:00:06","slug":"delicious-roast-duck-with-gravy-and-bread-dumplings","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2021\/05\/19\/delicious-roast-duck-with-gravy-and-bread-dumplings\/","title":{"rendered":"Delicious Roast Duck with Gravy and Bread Dumplings"},"content":{"rendered":"
<\/div>
\n
\"\"<\/div>\n<\/div>\n

Roast Duck with Gravy and Bread Dumplings<\/h2>\n
<\/div>\n\n
<\/div>\n
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.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n
Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n\t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>German<\/span><\/div><\/div>\n<\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Servings <\/span>2<\/span> people<\/span><\/span><\/div><\/div>\n<\/div>\n<\/div>\n

Equipment
<\/div><\/h3>
  • Oven<\/div><\/li>
  • Bundt Pan<\/div><\/li>
  • Skillet<\/div><\/li>
  • Small Sauce Pan<\/div><\/li><\/ul><\/div>\n

    Ingredients
    <\/div>  <\/h3>
    • 1\/2<\/span> Duck<\/span><\/li>
    • 1<\/span> tbsp<\/span> Olive Oil<\/span><\/li>
    • 1<\/span> tbsp<\/span> Fresh Sage<\/span> chopped<\/span><\/li>
    • 2<\/span> tsp<\/span> Garlic Powder<\/span><\/li>
    • 1<\/span> tbsp<\/span> Vegetable Oil<\/span><\/li>
    • 1\/4<\/span> cup<\/span> Onion<\/span> finely chopped<\/span><\/li>
    • 1\/4<\/span> cup<\/span> Carrots<\/span> finely chopped<\/span><\/li>
    • 1\/4<\/span> cup<\/span> Celery<\/span> finely chopped<\/span><\/li>
    • 4<\/span> Eggs<\/span> room temperature<\/span><\/li>
    • 3 1\/2<\/span> cups<\/span> Milk<\/span> room temperature<\/span><\/li>
    • 2<\/span> tbsp<\/span> Fresh Parsley<\/span> chopped<\/span><\/li>
    • 1<\/span> pinch<\/span> Fresh Nutmeg<\/span> grated<\/span><\/li>
    • 4<\/span> tbsp<\/span> Melted Unsalted Butter<\/span><\/li>
    • 14<\/span> oz<\/span> Stale Bread (about 1 loaf)<\/span> cut into 1 – 2 inch pieces<\/span><\/li>
    • 1<\/span> cup<\/span> Duck Stock<\/span><\/li>
    • 1<\/span> cup<\/span> Chicken Stock<\/span><\/li>
    • 2<\/span> tbsp<\/span> Flour<\/span><\/li>
    • 4<\/span> tbsp<\/span> Unsalted Butter<\/span><\/li>
    • 1<\/span> tsp<\/span> Dried Sage<\/span><\/li>
    • Salt and Pepper<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
      <\/div>