Pierogi Confit Duck with Blood Orange Yogurt Sauce
Ingredients
Dough
- 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
Garnish
- 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
Instructions
- 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.
- SHRED the meat and mix with the potato, shallots, salt and pepper. Taste and season. Set aside.
- 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.
- 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.
- PAN FRY the pierogies in oil, the will puff and color beautifully. Spoon the yogurt over the top and serve with a side salad.
Notes
For the Dough:
2,382 calories
Estimated Calories Per Serving:
- Water: 0 calories
- Salt: ~0 calories
- Sugar: ~1-2 calories
- Butter (4 tbsp): ~400 calories
- Flour (1 ½ cups): ~684 calories
- Egg (1) and Egg Yolk (1): ~117 calories
- Crème Fraiche (2 tbsp): ~100 calories
- Confit Duck Legs (2): ~400 calories (assuming the meat from both is similar to about 1 ½ duck legs worth, accounting for bones, etc.)
- Yukon Potatoes (2): ~220 calories
- Shallots (2): ~30 calories
- Salt and Pepper: ~0 calories
- Blood Oranges (2): ~80 calories
- Yogurt (1 cup): ~150 calories
- Crème Fraiche (4 tbsp): ~200 calories
- Appetizer Serving (3-4 pierogi per person): ~250-300 calories
- Main Course Serving (6-8 pierogi per person): ~500-600 calories
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