Plush duck-y pillows take a swim.Gather Journal Duck Dumpling Soup
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.
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.
Heat broth and water with reserved bones and ginger coins. Gently simmer covered while forming dumplings.
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.
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.