Duck Curry Dumplings with Veuve Clicquot Rosé
Veuve Clicquot gave carte blanche to a group of ‘New Makers’ to create bold new food pairings for their champagne. Kan Morieda (@moriedakan) has created boiled dumplings to perfectly match Veuve Clicquot Rosé. Kan uses duck for the filling, tigether with carrot and red curry paste. Coconut milk for the sauce, which will give an extra Asian accent to it.
- 1 piece of duck thigh meat (approx. 150g)
- 1 medium size carrot
- 1 tbs light soy sauce
- 1 large tbs red curry paste
- 20 dumpling skins
- 4 tbs coconut milk
- 1 quarter lime
- Chili oil to taste
- Chili threads to taste
- Salt to taste
Peal the carrot and grate. Add some salt to remove excess water.
Mince the duck thigh with the skin to roughly 3-5mm.
Squeeze the excess water from the carrot.
Take duck mince, carrot, 1 table spoon of light soy sauce and a large table spoon of red curry paste. Mix well.
Let’s make the dumplings. Put the filling on the skin. Not too much.
Put a little bit of water on the rim and fold. No pleats. Add some water on both edges and stick together.
Let’s boil the dumplings. Boil water in a pot and put the dumplings in. Boil for about 3 minutes.
For the sauce, 4 tbs of coconut milk, add the juice of a quarter lime.
Put the sauce in a plate and the dumplings on top of it. If you like, add some thread chili on top.
If you add a little bit of chili oil, it’ll add an extra accent to the dish.
The flavor of the duck, the sweetness of the carrot, as well as the spiciness and all the spices like cumin and lemon grass from the red curry paste combines perfectly.