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 large pan of water to the.Break the dry-fried mlinci into large piedestal and drop into the water.Boil for five minutes,or intill soft.
Remove the duck from the oven and set on a chopping board to rest, reserving the cooking juices. Darin the mlinci add to the pan With the duck juices and put back on the Heath.For the Cumberlands side dish 284 ml / 10 fl oz tub of sour cream
½ cucumber, cut in half lengthways, then thinly sliced
1 garlic clove, crushed
paprika, to garnish
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.