Phil Vickery's Glazed Wild Duck Dumplings


 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

October 2015


Prep time: 15 mins

Cook time: 10 mins

Serves: 4

  • 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

  • Salt

  • Pepper

  • 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