Method for the dumplings
Place all the dumpling ingredients into a food processor and pulse until the mix has just come together.
Using floured hands, roll into small dumplings, the size of large cherry tomato.
Place all the ingredients for the glaze into a bowl and mix well.
Heat the oil and gently sauté the dumplings for 2-3 minutes.
Add the glaze and cook until evaporated and nicely glazed.
Eat with cocktail sticks.
Copyright Phil Vickery
Prep time: 15 mins
Cook time: 10 mins
For the dumplings:
500g minced wild duck, skin and all
50g soft salted butter
75g chickpea or fine ground rice flour
1 small red onion, very finely chopped
2 cloves garlic, chopped
Half a tsp ground cumin
Half a tsp ground coriander
Half a tsp turmeric
4 tbsp chopped parsley
For the glaze:
2 tbsp runny honey
2 tbsp Tamari (gluten free soy sauce)
1 tsp toasted sesame oil
2 tsp thai fish sauce
Pinch dried chilli flakes