Discover our delicious duck and foie gras dumplings recipe, enhanced with a sauce prepared with demi-glace sauce, butter, French shallot, shitake mushrooms and maple syrup, seasoned with our Sriracha sauce and Montreal steak seasonings.

Duck & Foie Gras Dumplings

Name: Duck & Foie Gras Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: +/-
Ingredients: 2 duck confit legs, shredded; 140 g chopped duck foie gras rillettes; +/- 50 dumplings doughs; Chopped chives to serve; 300 ml demi-glace sauce; 1 tbsp. butter; 1 French shallot, finely chopped; 75 g shitake mushrooms, finely chopped; 50 ml maple syrup; 50 ml Firebarns Sriracha sauce; 1 tbsp Montreal steak seasonings

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

+/- 50 dumplings

Préparation

30 minutes

Cuisson

15 minutes

Auteur

Frank Menard

Discover our delicious duck and foie gras dumplings recipe, enhanced with a sauce made with demi-glace sauce, butter, French shallot, shitake mushrooms and maple syrup, seasoned with our Sriracha sauce and Montreal steak seasonings.

A perfect recipe to impress on a first date or simply to impress your guests.

Ingrédients

2 duck confit legs, shredded
140 g chopped duck foie gras rillettes
+/- 50 dumplings doughs
Chopped chives to serve

Ingredients for sauce

300 ml demi-glace sauce
1 tbsp. butter
1 French shallot, finely chopped
75 g shitake mushrooms, finely chopped
50 ml maple syrup
50 ml Firebarns Sriracha sauce
1 tbsp Montreal steak seasonings

Préparation

Mix duck confit and foie gras well.
Spoon a teaspoonful of the mixture into the center of the dumpling dough. Brush the edges of the dough with a little water and close in a half-moon shape, making sure the dumpling is well sealed.
In a skillet over high heat, add a drizzle of olive oil and stir in the dumplings for about 2 minutes, or until the undersides have begun to brown. Pour in a cup of water and cover for 2-3 minutes, or until the water has completely evaporated.
In a saucepan, brown the mushrooms and shallot in the butter, add the Montreal steak seasonings and continue cooking for 2 to 3 minutes.
Add demi-glace sauce, maple syrup and Sriracha sauce. Bring to a boil, reduce heat and simmer for about 2 minutes.
Serve dumplings with sauce and sprinkle with chives.

Frank Menard

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2 comments

Excellente recette miamm!

Val May 01, 2024
J’ai fait quelques une de vos recettes,juste WOW .J’ai pratiquement toutes vos épices et sauces.
Est-ce que vous auriez un livre avec toutes ces belles recettes car je serai intéressé.
Merci

Michel Paul April 16, 2024