{"id":1421,"date":"2023-04-24T23:01:45","date_gmt":"2023-04-24T23:01:45","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1421"},"modified":"2023-04-24T23:10:54","modified_gmt":"2023-04-24T23:10:54","slug":"the-best-duck-confit-dumplings","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2023\/04\/24\/the-best-duck-confit-dumplings\/","title":{"rendered":"Les meilleurs dumplings de confit de canard"},"content":{"rendered":"\n

It’s a bit intimidating to make dumpling, but such a great recipe to do as an activity. It is also so much better when homemade!<\/p>\n\n\n

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The Best Duck Confit Dumplings<\/h2>Cuisine: Chinese<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    300 g of duck or goose confit, cooked and shredded<\/span><\/p><\/li>

  • <\/span>

    4\u00a0green onions, very finely chopped<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of ginger, grated<\/span><\/p><\/li>

  • <\/span>

    1 tsp\u00a0of chinese five spice (or a mix of coriander, cinnamon and black pepper)<\/em><\/span><\/p><\/li>

  • <\/span>

    1 tbsp of hoisin sauce<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of water<\/span><\/p><\/li>

  • <\/span>

    30 wonton skins (can be found in the frozen section of grocery stores)<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of water, plus extra to seal<\/span><\/p><\/li>

  • <\/span>

    Vegetable oil<\/span><\/p><\/li>

  • Dumpling sauce<\/strong><\/li>
  • <\/span>

    2 tbsp of tamari sauce (or light soy sauce)<\/em><\/span><\/p><\/li>

  • <\/span>

    2 tbsp of rice vinegar<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of mirin (or 1 tsp of honey)<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of sriracha sauce (optional)<\/em><\/span><\/p><\/li>

  • <\/span>

    a few dash of sesame oil<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat a skillet under medium heat. When hot, add a bit of vegetable oil, then, the confit, the onions, the ginger, the five spice and the hoison sauce. Heat 3-4 minutes, until hot, and add 2 tbsp of water to add moisture. Remove the confit mix from the skillet.<\/li>
    • Put a spoonful of the confit mix in the centre of a wonton wrapper. Dip your finger in a glass of water and dab it round the edge of the dough. Fold over and seal, then crimp the edges, both to help seal but also for prettification<\/li>
    • Repeat with the remaining wrappers, covering the finished specimens with a damp tea towel to prevent them from drying out<\/li>
    • Heat a splash of oil in a frying pan or wok, and add the dumplings, without overlap (may have to work in batches)<\/em>. Fry until they\u2019re crisp on the bottom, 2 minutes per side. Then, add 1\/4 cup of water and cover tightly. Cook for a further 2-3.<\/li>
    • To make the dumpling sauce, mix all its ingredients.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The goose\/duck confit can be replaced with 2 grocery bought duck thigh confit or pulled pork.<\/li>
      • The goose\/duck confit can be replaced with 2 grouse breasts or 1\/5 of wild turkey breast (300g). Simply boil the meat throughly and shred before mixing with the ingredients.<\/li><\/ul>\n\t\t\t\t<\/div>