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Wild duck dumplings with pointed cabbage salad and black pepper sauce — image

Wild duck dumplings with pointed cabbage salad and black pepper sauce

A beautiful example of street food with a refined twist. The wild duck dumplings are full and rich in flavor.This is accompanied by the fresh pointed cabbage salad, Japanese radish, and black pepper sauce.

Ingredients

Goose fat
Duck legs
Lemongrass
Dumpling wrappers
Dumpling maker (Ibili)

Pointed cabbage
Spring onion
Scarlet cress
Olive oil

Black pepper sauce
Parsley
Japanese radish/daikon

Preparation

  1. Cook wild duck legs in goose fat at about 65°C, shred (9/10) of the meat and mix with goose fat (about 1/10).
  2. Fill the dumpling wrappers and fold closed.
  3. Fry in a pan until brown on all sides and skewer onto a lemongrass stalk.

  1. Finely slice the pointed cabbage and spring onion, mix with scarlett cress and dress with olive oil.

  1. Pull out Japanese radish, pick parsley, and garnish the dish.
  2. Using a piping bag, drizzle the black pepper sauce over the dish.