Paper Chef #11 - All Out For a Duck

Most food bloggers fled from Paper Chef #11 on the announcement of the four secret ingredients of duck, nut butter, pear and ginger. Perhaps it was the big list of criteria for judging or maybe duck was just too hard to get. Owen at Tomatilla conceded defeat with no duck, while personal chef Kevin of Seriously Good struggled with his creation and B'gina of Stalking the Waiter wrangled with a flat camera battery. In the end, the battle for the Paper Chef crown was left to a field of 11 challengers who fell into two groups: those who presented superb duck dishes, and those who made do with no duck. Ultimately, it was up to Chef Chopper Dave and Mrs D of Belly Timber, the pasta experts, to lead the field with no duck, with an amazing transparent ravioli featuring the theme ingredients with duck in the form of a glace (pronounced "gloss"). For the roundup of entries and the announcement of winners, find out from judge Stephen at What's For Dinner?



As a tribute to this month's participants, here is a version of soup dumpling, using Chef Chopper Dave and Mrs D's transparent ravioli and glace ideas.



Soup dumplings, usually served in Dim Sum restaurants, enclose a jellied stock which liquifies on steaming. The liquified stock is dramatically released during eating. The dish is stunning as a first course.



Soup Stock
1.5 kg chuck bones
1 onion
1 garlic clove
2 teaspoon celery seeds
1 teaspoon ground akudjura (bush tomato)
1 teaspoon peppercorn
2 teaspoon mountain pepper berry
2 slices ginger
1 bouquet garni
2 bay leaves
2 carrots

Make a glace following Chef Chopper Dave's instructions using the above ingredients. Basically brown the bones, add everything else, pour on water to cover and simmer slowly overnight. Next day, strain and reduce to a thickened consistency.

Soup Dumplings
To make 4 dumplings, combine 4 thinly sliced shiitake mushrooms, 1/2 cup jellied soup stock, 1 teaspoon corn starch, 1/4 cup peas and 1/4 cup diced carrots. Season to taste. For each dumpling, roll 4 gyoza skins until very thin. To aid adhesion, lightly wipe each pair of skins with a damp tea towel before placing coriander leaves between the skins and sealing. Allow 1/4 cup filling for each dumpling. Seal each dumpling carefully by wetting the edges of the skins. Steam for 10-15 minutes, until transparent.

To Serve
Place the steamed soup dumplings in individual bowls. For each bowl, add 1 tablespoon soup stock and pour over 1/2 cup boiling water. Garnish with coriander, fried ginger and rendered duck liver sausage. Serve immediately.

For those wanting to make their own pastry and use a more traditional recipe, follow Ellen Leong Blonder's recipe for Seafood Soup Dumpling from her book, "Dim Sum, The Art of Chinese Tea Lunch".

Related Articles
Paper Chef #11 - Menu
Paper Chef #11 - Entree
Paper Chef #11 - Mains
Paper Chef #11 - Dessert
My Little Restaurant Rules!