Be sure to defrost the duck completely before starting this recipe. Once the dumplings are assembled, they can be frozen on a cookie sheet and then transferred to freezer bags for storage. To reheat, bake at 475
- Duck Filling
- 1 3-4 lb duck -
- 3 cups water -
- 2 dried bay leaves -
- 8-10 black pepper corns -
- 2 cloves garlic, whole -
- Sweet Dipping Sauce
- 1 cup apricot preserves -
- ¾ cup pure maple syrup -
- 6 Tbsp soy sauce -
- 2½ tsp fresh ginger, minced -
- 5 cloves garlic, minced -
- 1 tsp black pepper -
- 2 Tbsp green onions or chives, chopped -
- 1 package egg roll wrappers, approximately 4½-inch squares -
- Deli mustard for spreading -
- Canola or peanut oil, for frying -
1. Preheat the oven to 350?F.
2. Place the whole duck in a baking pan. Add the water, bay leaves, black peppercorns and garlic. Bake covered for 1 1/2 hours.
3. Remove the duck from the water and cool. Discard the skin and debone the meat. Chop the meat very finely.
4. Combine all of the ingredients except the green onions in a saucepan and bring to a simmer.
5. Remove from heat and pour through a strainer to remove any lumps.
6. Add the green onions to the sauce before serving.
Assembling the Dumplings:
1. Place the chopped meat in a bowl with 4 tablespoons of the dipping sauce and mix well. Add the 2 Tbsp of green onions.
2. Prepare a bowl with water for moistening the edges of the egg roll wrappers. Lay the wrapper flat. Dab the center with a drop of good quality deli mustard and moisten the edges with water, using a wet paintbrush or your fingertip.
3. Place a small mound (about a teaspoon) of the duck filling in the center of the wrapper. Make a purse by gathering the dough around the filling and pinching together the wrapper where the dough encloses the filling.
4. Pour the canola or peanut oil into a wok or deep pot. The oil should be deep enough to cover the dumplings. Preheat the oil to 375?F. Fry the dumplings for 2–3 minutes and then drain on paper towels.
5. Serve the remaining sauce alongside the dumplings.