Best Duck Dumplings Recipes

BOBBY FLAY'S DUCK AND HOISIN DUMPLINGS

Steps:

• To make the dough, mix the flour, salt, and 2 cups hot water in a large bowl until the dough just comes together. Turn it out onto a lightly floured surface and knead until smooth. The dough should be soft and pliable, not sticky. Form into a ball, cover with a clean cloth, and let rest at room temperature for 15 minutes.
• To make the filling, gently mix the duck, cabbage, green onions, cilantro, chives, egg, chili paste, hoisin, ginger, five-spice powder, allspice, and cornstarch in a large bowl; season with salt and pepper. To check for seasoning, fry a bit of the mixture in some hot oil until just cooked through; taste, and adjust the seasoning as necessary.
• Lightly flour a work surface and roll the dough, or pieces of it, about 1/8 inch thick (too thin and the dough will tear as you fill the dumplings). Cut out rounds with a 3-inch round cutter. Cover the dough with a towel or piece of plastic wrap as you work. Have a small bowl of water next to you.
• Spoon a scant tablespoon of the filling onto the middle of a dough round, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you about six times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
• Heat 2 tablespoons canola oil in a 10-inch skillet over high heat until it begins to shimmer. Add the dumplings (in batches of about 8) in concentric circles. They should be touching. Cook until the bottoms are golden brown, 2 to 3 minutes (reduce the heat if they are browning too quickly). Add enough water to reach about a quarter of the way up the sides of the dumplings. Be careful; it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 5 minutes. Uncover the skillet, and if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
• Serve the dumplings immediately, with the dipping sauce and lime slices.
• Whisk all the ingredients together in a bowl.

DUCK DUMPLINGS

Steps:

• In a medium bowl, combine the mushrooms, olive oil and sesame oil and mix well. Set aside. In a large bowl, combine the ground duck meat, soy sauce, brandy, ginger, tarragon and scallions and mix thoroughly. Stir in the mushroom mixture.
• Place 1 dumpling wrapper on a work surface and put 1 scant tablespoon of the duck mixture into the center of it. Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape. Pinch the edges together to make a tight seal. Place the dumpling on a baking sheet lined with wax paper and repeat until all the filling is used.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet set over medium heat and add as many dumplings as fit in a single layer. Fry them until they just start to brown, 1 to 2 minutes. Pour in 1/3 cup water, cover, reduce heat to low and cook for 7 minutes longer. Uncover and cook until the water evaporates and the dumplings are crisp on the bottom. Transfer to a platter and keep warm. Wipe out the skillet and repeat until all the dumplings are cooked. Serve warm with persimmon chutney, see recipe.

DUCK DUMPLINGS

Steps:

• Equipment needed: Chopping board; Knife; 1 Large bowl; 1 saucepan; Colander; Oven proof dish; Pan and lid; Fish slice; measuring jug; 2 Serving plates.
• Carefully chop your spring onions into small pieces.
• Add minced duck, spring onions, miced garlic clove, hoi sin sauce and salt and pepper to a large bowl and mix thoroughly.
• Put a saucepan of water on to boil. Put the rice in boiling water for 10 minutes. After 7 minutes add the frozen vegetables to the water.
• At the end of the ten minutes pour the rice and vegetables into a colander.
• Place the rice and vegetables on an oven proof dish and leave in oven on a low light to keep warm.
• Place a tsp of the dumpling mixture into the center of a won ton wrapper and brush the edge of the wrapper with water. Fold it in half and seal together. Repeat this 12 times.
• Preheat the pan with vegetable and sesame oil on a medium light.
• Place 6 dumplings in the pan and fry for 2 minutes. After 2 minutes lower the heat and pour the water around the dumplings and place the lid on the pan to steam them. When the water is gone remove the dumplings with the fish slice. Repeat this for the other 6 dumplings.
• Take the rice out the oven and serve on 2 serving plates with the dumplings.

DUCK AND DUMPLINGS WITH POACHED EGGS

Steps:

• To prepare the duck, in a baking dish just large enough to hold the duck leg quarters, combine the salt, cane sugar, and thyme. Evenly and generously coat the duck pieces with the salt mixture and arrange them in a single layer in the pan, tucking them into the salt mixture. Refrigerate uncovered overnight. Preheat the oven to 250 degrees F. Rinse the duck and pat it dry. Arrange the duck pieces in a single layer in a large, heavy pot (such as an oval Dutch oven) or a heavy roasting pan with sides that are at least 4 inches deep. Melt the duck fat over low heat and pour it over the duck. The pieces must be submerged. Bake until the meat is spoon tender, but not falling off the bone, about 2 1/2 hours.
• To use the duck at once, remove it from the fat and set it and the fat aside to cool to room temperature. Pick the duck meat from the bones, trying to keep the meat in large pieces. Discard the bones and skin. Use now or cover and refrigerate for up to 2 days. Transfer the fat to an airtight container and refrigerate until solid. Discard the layer of solidified cooking juices at the bottom of the container and refrigerate the remaining fat for up to 2 days or freeze for up to 3 months. (For longer storage, leave the duck on the bone and submerged in the fat. Cool to room temperature and then cover and refrigerate for up to 1 week. When ready to use, reheat in a 250 degree F oven until the fat is liquid and the duck is just warm.)
• To prepare the dumplings, preheat the oven to 350 degrees F. Pierce the potatoes in several places with a fork and bake until tender, about 1 hour. Set aside until cool enough. While the potatoes are still warm, fold in the eggs and salt. Stir in 3/4 cup flour and then add the remaining flour a little at a time until the mixture resembles soft biscuit dough. The dough should be a little sticky, although when poked with a fingertip the dimple should not close up. To test the dough, bring a small saucepan of salted water to a simmer. Break off a 3/4 inch square piece of dough and drop it into the water. If the dumpling breaks apart in the water, add a little more flour to the dough. Pour the dough onto a lightly floured work surface and cut into 4 equal pieces. Line a rimmed baking sheet with parchment paper and lightly dust it with flour. Working with one piece at a time, roll the dough into a 3/4-inch-thick rope. Cut each rope crosswise into bite-size lengths, 1 to 1 1/2 inches. Roll each piece on a gnocchi board or the back of the tines of a fork to ridge them lightly, if you wish. (The ridges help the dumplings hold the delicious broth.) Spread the dumplings onto the prepared baking sheet.
• Bring a large pot of water to a simmer. Salt generously. Set a wire rack inside a rimmed baking sheet and place them next to the stove. Add half of the dumplings to the boiling water and cook them until they float. Use a wire skimmer to transfer them to the wire rack. Cook the remaining dumplings. The dumplings can be used now as part of the finished dish, or they can be stored to use later.
• To store them, refrigerate the dumplings on the wire rack until chilled. Toss the cold dumplings with enough oil to keep them moist (to prevent sticking). Transfer to an airtight container and refrigerate for up to 2 days. To poach the eggs, fill a large skillet with water to a depth of 2 inches. Add the vinegar and bring to a simmer. Prepare a large bowl of very cold water. Break 1 egg into a small bowl or cup and slide the egg into the simmering water. Repeat with each remaining egg, spacing them evenly in the skillet; cook them in 2 batches if necessary. Poach at a bare simmer until the whites are firm but the yolks are still runny, about 2 minutes. Use a slotted spoon to transfer the eggs to the cold water, taking care to not break the yolks. Use at once or refrigerate until ready to assemble the dish, up to 1 day. Set the skillet of water aside.
• To assemble the dish, in a very large skillet, heat 1 tablespoon of the duck fat over medium-high heat until shimmering hot. Add half the dumplings and cook until they are golden brown on the bottom, about 3 minutes. Transfer to a plate. Heat the remaining 1 tablespoon of duck fat and cook the other half of the dumplings. Return all of the dumplings to the skillet. Add the duck and the chicken stock and cook over medium-high heat until the duck is warmed through, 3 to 5 minutes. Season with the pepper and taste for salt. Meanwhile, bring the water used to poach the eggs back to a bare simmer. Divide the duck, dumplings, and broth among 6 warmed shallow bowls. Working with 1 egg at a time, slip it back into the simmering water for 30 seconds. Lift each egg from the water with a slotted spoon and pat the bottom dry with a clean kitchen towel. Place 1 egg on top of each serving. Sprinkle with thyme leaves and serve at once.