Duck Dumpling
with Nước Chấm and Thai Chili Oil
Duck Dumpling with Nước Chấm and Thai Chili Oil
4
servings45
minutes3
hoursThere are only a few wines that can hold up to spice in food; Blend 23 is one of those wines. The wine helps to temper the spice in the dish. The acid in the oils helps to accentuate the brightness of the Sauvignon Blanc while the richness of the coconut milk and duck brings out the Chardonnay and Viognier in the wine.
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Ingredients
- Duck Dumplings
4 4 duck legs
1/4 cup 1/4 kosher salt
2 Tbsp 2 brown sugar
1/4 tsp 1/4 clove
1/4 tsp 1/4 coriander
1 1 star anise, crushed
1/4 tsp 1/4 allspice
1 pack 1 rice paper (9x9in square)
4 Tbsp 4 Thai basil, chiffonade
4 Tbsp 4 mint, chiffonade
- Nước Chấm
1 cup 1 hot water
1/2 cup 1/2 sugar
1/2 cup 1/2 lime juice
1/3 cup 1/3 fish sauce
2 cloves 2 garlic, smashed
1 1 Thai chili, smashed
2 cups 2 coconut milk
1 cup 1 Japanese style peanuts, chopped
- Thai Chili Oil
1/4 cup 1/4 ground Thai chili powder
1 cup 1 canola oil
- Chive Oil
1 cup 1 chives, rough chop
1 cup 1 canola oil
1 tsp 1 salt
Directions
- Duck Dumplings
- Mix all dry ingredients (salt, brown sugar, clove, coriander, star anise, and all spice) in a large bowl and rub on duck legs, coating all sides
- Cover and cure for 6 hours
- Rinse duck legs and dry well
- Place in baking dish and cover with duck fat or canola oil
- Cook covered at 225° for 2.5-3 hours, until tender (Note duck should be fall off the bone tender and cooked to 165° internal temperature)
- Once cool, shred duck and place in a mixing bowl
- For every cup of duck add 2 Tbsp each of Thai basil and mint
- Mix duck and herbs together
- Fill a large bowl with warm water and set aside
- Grab one piece of rice paper and dunk it in your warm bowl of water so the whole piece is wet. Shake off any water and then place it on a clean, dry chopping board.
- Slice the rice paper in half
- Place a spoonful of the filling onto each half of the paper and then fold it up into a little parcel. Repeat this step until you’ve run out of filling. Should yield 12-16
- Nước Chấm
- Bring water, sugar, garlic, and Thai chili to a boil in a small sauce pot. Let the sugar dissolve completely and then remove from heat
- Let cool, and then remove chili, garlic, and Thai chili
- Add lime juice, fish sauce, and coconut milk and mix together
- Thai Chili Oil
- Heat oil and pour over chili powder
- Mix well and let cool
- Chive Oil
- Purée in blender/strain
- Assembly
- Pour 3/4 cup of núóc châm into a bowl
- Place 3 -4 dumplings per bowl
- Drizzle Thai chili oil and chive oil over the dish
- Garnish with Japanese-style peanuts
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Pairing Suggestions
There are only a few wines that can hold up to spice in food; Blend 23 is one of those wines. The wine helps to temper the spice in the dish. The acid in the oils helps to accentuate the brightness of the Sauvignon Blanc while the richness of the coconut milk and duck brings out the Chardonnay and Viognier in the wine.
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