Duck and Leek Dumplings with Blanc Du Bois Blueberry Sauce
- 2 duck breasts, small diced, skin off (reserve skin)
- 1¾ cup leeks, thin half moons
- 2 Tbss shallots, minced
- ½ cup carrots, small diced
- 1 rib celery, small diced
- 1 Tbs fresh garlic, minced
- ⅓ cup
- ½ tsp kosher salt
- ¼ tsp black pepper
- 25 small wonton wrappers
- 1 egg
- 1 Tbs water
For the Blueberry Sauce:
- 1½ cups
- 1 tsp local honey
- 1 tsp salt
- 6 oz blueberries, crushed
- Take skin off duck breasts and place skin into skillet. Turn heat to low and allow for skin to fully render fat (this may take a while)
- Once fat has rendered, discard skin, but keep the fat.
- Add small diced duck breasts, shallots, carrots, celery and garlic to skillet with duck fat. Cook until vegetables are soft, duck is cooked and there is no liquid left in skillet. Set aside and allow to cool.
- Whisk 1 egg and 1 Tbs of water. Set aside to be used for egg wash for dumplings. Put wonton wrapper down so one corner is pointing towards the top (diamond-shaped) and brush along edges with egg wash.
- Place 1 Tbs of filling in the middle and take the bottom corner to meet the top corner to form a triangle. Seal on all three sides and brush with egg wash.
- In a saucepot, bring water to a simmer. Poach dumplings until dough is soft.
For the blueberry sauce:
Combine blueberries, Jay D’s Blanc du Bois, honey and salt in a saucepan and bring to boil. Simmer for about 15 minutes until thickened and reduced by half. Serve over dumplings or as a dipping sauce.