Vareniki with Duck, Ghee Butter, and Thyme

Preparation of the filling:

1. Check the duck for any remaining feathers.
2. Rub the duck with ghee, salt, pepper, and thyme leaves. Place peeled onions inside the duck.
3. Roast at 160°C (320°F) for 2 to 2.5 hours, covered with foil.
4. Let the duck cool down and remove the meat from the bones.
5. Shred the meat, season with salt and pepper, and mix well, adding some duck fat.

Preparation of ghee with thyme:

1. Add thyme sprigs to the ghee and simmer on the lowest heat for 20-30 minutes.

Making the vareniki:

1. Divide the dough into 2-3 equal parts, rolling each part into a circle about 1-1.5 mm thick. Use a round cutter or a glass to cut out circles from the dough.
2. Fill each circle with the duck filling and seal the edges.
3. Place the finished vareniki on a floured surface.
4. Cook the vareniki in salted boiling water. Boil until they float, about 5-7 minutes.
5. Serve the cooked vareniki in plates and drizzle with the ghee butter. Enjoy!