Update date: 10 October 2013

Black duck broth with dumplings



  • 0,5 kg of stock beef
  • 0,2 kg of black duck breast
  • 3 l of water
  • maggi
  • salt
  • pepper
  • stock greens (carrot, celerac, parsley)
  • universal vegetable seasoning
  • parsley leaves
  • 2 bouillon cubes


  • 10 dkg of flour
  • 1 egg
  • chicken
  • part of boiled vegetables



Simmer meat with vegetables till the meat is soft, season to your taste.

Dumplings: prepare noodle dough with flour and eggs, roll it out, and cut to triangles. Mince lean beef and duck breast and season all. Roll the ready stuffing tightly in noodle dough and boil for 5-7 minutes in salted water. Pour hot broth to the plate with 2-3 dumplings. Decorate all with parsley leaves.

This meal was prepared by the Family Team from Czarków during the 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 1st place in amateur category.