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How to make it

  • Prepare the mlinci. Put the flour into a mixing bowl and create a well. Add the egg and enough water to make a stiff dough. Break off a golf ball-sized lump and roll until 3mm/1/8in thick. Repeat with the remaining pastry. Heat a small frying pan. Add the dough discs and dry-fry until browned on both sides. Set aside to cool.
  • Preheat the oven to 220C/425F/Gas 7. Heat an oven-proof frying pan. Add the duck breast, skin-side down, and cook for 4-5 minutes. Transfer the duck (skin-side up) to the oven and roast for 15-20 minutes, or until the duck is cooked through.
  • Meanwhile, combine all the ingredients for the cucumber side dish in a small bowl. Garnish with a sprinkling of paprika.
  • Bring a large pan of water to the boil. Break the dry-fried mlinci into large pieces and drop into the water. Boil for five minutes, or until soft.
  • Remove the duck from the oven and set on a chopping board to rest, reserving the cooking juices.
  • Drain the mlinci then add to the pan with the duck juices and put back on the heat.
  • To serve, slice the duck breast and arrange on a plate. Add a spoon of the mlinci and a dollop of the cucumber in sour cream.

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  • fishtrippin 10 years ago
    Another one Tom and I will love! Thanks for the post!
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    " It was excellent "
    juels ate it and said...
    Wow, what a unique recipe! Never heard of mlinci before! Sounds yummy, I love duck!
    Was this review helpful? Yes Flag

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