Cook: 50 minutes
4
Ingredients
500g duck heart
400g duck liver
2 onions
1 whole egg
200g flour
1 tbsp duck fat
small bunch of wild garlic
2 little gem lettuces or 3 butterhead lettuces
300g paprika
2 tomatoes
1 green pepper
salt and pepper
For the salad dressing
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp honey
1 tbsp mustard
100ml water
salt
Method
Wash the duck hearts thoroughly in plenty of water and cut the liver into finger-thick slices. Finely chop the onion, heat in the duck fat, add the diced tomatoes, green pepper and paprika, and make a traditional paprika stew base. Add the duck hearts, season with salt and simmer over a low heat until completely tender.
Break the eggs into a mixing bowl, add the wild garlic and blend together with a hand blender. Season with salt, add the flour and a little water, and then tear off small pieces into boiling salted water. Cook until the dumplings float to the surface. Salt the livers on both sides, season with ground pepper and then fry for two minutes on each side just before serving.
Separate the lettuces into leaves, wash and drain thoroughly. Mix the salad dressing ingredients together in a bowl and then turn the lettuce in it.
A recipe from Issue 27 of BBC GoodFood Hungary Magazine.
