Duck goulash with dumplings

Ingredients

• 2 tbsp olive oil
• 4 duck breasts, skin removed and sliced
• 1 large onion, finely sliced
• 1 red capsicum, sliced
• 2 cloves garlic, sliced
• 1 heaped tsp caraway seeds
• 2 tbsp paprika
• 1 tomato, diced
• 2 litres beef stock
• 1 parsnip, peeled and diced

Dumplings

• 6 tbsp plain flour
• ½ tsp baking powder
• ¼ cup milk
• 2 eggs, beaten
• ¼ bunch chives, finely chopped

Instructions

1. To make the dumplings, combine the flour, baking powder and a pinch of salt in a bowl. Mix the milk with eggs in a jug. Add chives to flour, combine, then slowly add egg mixture and combine to form a sticky dough.
2. In a large casserole heat the oil. Add the duck in batches, season with salt and pepper, and flash fry. Remove.
3. In the same pan sauté the onions, capsicum and garlic for 5 minutes or until soft and lightly caramelised. Now add the spices and mix through.
4. Once fragrant add the tomato and stock and bring to the boil before adding the parsnip. Season the stew with salt and pepper and then cook, covered, for 15-20 minutes before returning the duck and cooking for a further 5 minutes.
5. Meanwhile, flour your hands and make rough walnut-sized balls from the dumpling dough.
6. Once the goulash is cooked, ease the dumplings into the stew and cook for 4 minutes or until they swell.
7. With a slotted spoon place the meat, vegetables and dumplings onto a large platter. Bring the sauce to a boil to thicken and pour over the meat.