GATHER JOURNAL

Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Duck Dumpling Soup

Starters from Issue 4 – Fall / Winter 2014 – Cocoon

This soothing soup is more than meets the eye—the seemingly simple broth is reinforced with duck bones; the pillowy dumplings hide delicate cores of confit, ginger, and scallions.

serves 4



  • 2 confit duck legs
  • 1 (2-inch) piece ginger, peeled
  • 1 clove garlic, finely chopped
  • 4 scallions, 2 finely chopped and 2 cut into 1-inch pieces
  • 4 cups chicken broth
  • ½ cup water
  • about 16 wonton wrappers
  • ½ lb bok choy, roughly chopped
  • Sriracha or chili garlic sauce for serving

  • 1

    Separate duck into meat, bones, and skin reserving all. Finely chop ginger to measure 2 tsp, then slice the rest into ¼-inch thick coins. Finely shred enough duck to make 1 cup. Coarsely shred the rest. Gently heat skin in a skillet until fat is rendered. Discard the skin. Stir garlic, finely chopped ginger, and scallions into fat and cook, stirring, 2 minutes. Stir in finely shredded duck; cook, 1 to 2 minutes. Season with black pepper; set aside to cool.
  • 2

    Heat broth and water with reserved bones and ginger coins. Gently simmer covered while forming dumplings.
  • 3

    Working with three at a time, lay out wonton wrappers and place a rounded tsp of filling in the center of each. Run a finger or brush dipped in water along the border of each wrapper and fold into a triangle, pressing to seal well. Make a small indentation in the long side then fold along dent sealing points together with water. Form remaining dumplings keeping them loosely covered as assembled.
  • 4

    Discard bones and ginger from broth. Stir in greens, remaining duck, and scallion, simmer, about 2 to 3 minutes. Add dumplings and simmer until wrinkly, about 2 minutes. Serve as desired with condiments.