Recipe By: BRONWYN Restaurant and Bar
Ingredients
½ cup water
1 tsp salt
1 pinch sugar
4 tbsp butter
1 ½ cup flour
1 egg plus one egg yolk
2 tbsp crème fraiche
picked meat from 2 confit duck legs
2 small yukon potatoes (cooked and diced ¼" thick)
2 chopped shallots
salt and pepper
2 blood oranges
1 cup yogurt
4 tbsp crème fraiche
Step By Step
1️⃣ Boil
BOIL the water, salt, sugar and butter together. Transfer to a bowl and add the flour while whisking. Mix eggs and crème fraiche and temper into the dough. Rest 30 minutes before use.
2️⃣ Shred
SHRED the meat and mix with the potato, shallots, salt and pepper. Taste and season. Set aside.
3️⃣ Zest
ZEST the blood orange into the yogurt. Heat a small saucepan and squeeze blood orange juice into it. Reduce the juice to a syrup. Combine syrup, yogurt and crème fraiche to make the sauce.
4️⃣ Roll
ROLL the dough out and cut out 5" diameter circles (you can vary the size) with a a cookie cutter. Fill with the duck and potato mixture and seal using a little water.
5️⃣ Pan
PAN FRY the pierogies in oil, the will puff and color beautifully. Spoon the yogurt over the top and serve with a side salad.
