Southern-Style Duck and Dumplings

This comforting dish features tender duck simmered in a rich broth with fluffy dumplings, embodying the heart of Southern culinary traditions. The savory flavors of slow-cooked duck are complemented by the delicate texture of homemade dumplings, creating a meal that is both hearty and soulful. This dish reflects the South's deep connection to family-style meals and the appreciation of using locally sourced ingredients to honor the harvest.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes

Ingredients

  • 2 duck legs
  • 1 onion, diced (garden or locally grown)
  • 2 carrots, diced (garden or locally grown)
  • 2 celery stalks, diced (garden or locally grown)
  • 6 cups chicken or duck stock
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Salt and pepper to taste

Instructions

  1. In a large pot, sear the duck legs until browned. Remove and set aside.
  2. Sauté onion, carrots, and celery in the same pot until softened.
  3. Add stock and return the duck legs to the pot. Simmer for 1 hour, until the duck is tender. Remove duck, shred the meat, and return it to the pot.
  4. In a bowl, mix flour, baking powder, milk, and melted butter to form a dough. Drop spoonfuls of the dough into the simmering broth.
  5. Cook for 15 minutes, covered, until the dumplings are cooked through. Serve hot.
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