Name: Pierogi Confit Duck with Blood Orange Yogurt Sauce
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

Pierogi Confit Duck with Blood Orange Yogurt Sauce

Servings

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.

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.

BRONWYN is a restaurant and bar located in Somerville, Massachusetts featuring the cuisine of Germany and greater Central and Eastern Europe. Chef Tim Wiechmann was raised in Massachusetts, but many of his formative years were spent in Switzerland, Austria, Germany and France. Tim draws on his cultural heritage to create hand-crafted sausages, schnitzels, traditional noodles and many unique specialties. An extensive bier and regional wein list is also on offer. Tim’s wife, Bronwyn, is the restaurant’s namesake.