Duck Pierogi with Apple Sauce

• Duck is often paired with apples in Poland.
• I have previously posted recipes for Duck Pierogi  and also for apple sauce.
• One of my fillings used duck and apple.
• At Gvara (yes this spelling) restaurant in Gdańsk, I had duck pierogi with apple sauce.
• Decided I had to made this on my return.
• I think the duck on its own filling is best – you then have the contrast between the savoury and the sweet.
• My original recipe for apple sauce is served chilled – here it should be warm.
• I would also serve with a lot more apple sauce!

Ingredients – Duck Filling

• • 150g – 250g of cooked duck meat
  • 1 onion
  • 1 – 2 egg yolks
  • 2 tablespoon of dried breadcrumbs
  • salt & ground black pepper to taste
  • *
  • butter & sunflower oil to fry the onion

• Method

  • Chop the onion and fry in the butter/oil till golden.
  • Finely chop or mince the duck meat or user a stick blender.
  • Mix together the chicken, onion, egg yolks and bread crumbs to get a uniform mixture.

Make pierogi in the usual way – see my posts or page on this.

Keep the pierogi warm, but without butter (or just a little) and serve with warm apple sauce.

Ingredients for apple sauce

• 2 large Bramley apples
• ½ – 1 tablespoon of potato flour
• 50g granulated sugar
• Grated rind of 1 lemon
• Water

Method

• Peel and core the apples.
• Cut them into small pieces.
• Cover them with water and cook till soft.
• Use a stick blender to purée them.
• Add the sugar and lemon rind.
• Mix the potato flour with a little water.
• Add this to the apple mixture.
• Heat gently stirring all the time until thickened.
• Keep warm for serving with duck pierogi.