Duck & Foie Gras Dumplings – Les sauces Firebarns
Discover our delicious duck and foie gras dumplings recipe, enhanced with a sauce prepared with demi-glace sauce, butter, French shallot, shitake mushrooms and maple syrup, seasoned with our Sriracha...
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Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring spoon
- Stove
- Plate
Ingredients
- 2 shredded confit duck legs
- 140 g chopped duck foie gras rillettes
- +/- 50 dumpling doughs
- Chopped chives to serve
- 300 ml demi-glace sauce
- 1 C. tablespoon of butter
- 1 French shallot, finely chopped
- 75 g finely chopped shitake mushrooms
- 50 ml maple syrup
- 50 ml Firebarns Sriracha sauce
- 1 C. tbsp Montreal steak spice
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