Braised Red Snapper, Peking Duck Dumplings and Mushroom Nage,
Makes 4 servings

Duck Forcemeat

8 oz Skinned duck breast
2 each Duck skin
4 Tbs. Lard or duck fat
2 tsp. Kosher salt
1 tsp. Black pepper
1/4 tsp. Chinese 5 spice
1/2 Beaten egg
12 oz Heavy cream, chilled
1 oz. Dried porcini mushrooms, reconstituted
2 oz. Shiitakes, julienned
1 tsp. Shallots, diced
1 Tbs. White wine
2 Tbs. Veal jus
4 Tbs. Diced chives
1 oz. Smithfield ham, finely diced
Cornstarch and water slurry
1 package Gyoza wonton skins
4 5 - 6 ounce Red Snapper filets, skin on

0





No votes yet



Select ratingCancel ratingNot my styleOkayGoodGreatAwesome Your rating: None





read more



Click Here for Full Recipe and to Watch the Video!