dumplings canard foie gras
45 minutes • +/- 50 dumplings

Duck & Foie Gras Dumplings

Discover our delicious recipe for duck and foie gras dumplings enhanced with a sauce prepared with demi-glace sauce, butter, French shallot, shitake mushrooms and maple syrup seasoned with our Sriracha and our spices. steak Montreal. A perfect recipe to impress on a first date or simply to impress your guests.


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


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


  1. Mix the duck confit and foie gras well.
  2. Using a spoon, place the equivalent of a teaspoon of the mixture in the center of the dumpling dough. Brush the edge of the dough with a little water and close in a half-moon shape, making sure that the dumpling is evenly sealed.
  3. In a frying pan over high heat, add a drizzle of olive oil and stir in the dumplings for about 2 minutes or until the bottoms have started to brown. Pour in a cup of water and cover for about 2 to 3 minutes or until the water is completely evaporated.
  4. In a saucepan, brown the mushrooms and shallots with the butter, add the Montreal steak spices and continue cooking for 2 to 3 minutes.
  5. Add the demi-glace sauce, maple syrup and Sriracha sauce. Bring to a boil, reduce heat and simmer for about 2 minutes.
  6. Serve the dumplings with the sauce and sprinkle with chives.


Val said:

Excellente recette miamm!

Michel Paul said:

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.

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