KATAIFI DUMPLING: ASIAN-STYLE DUCK
The kataifi dumpling is an original proposal that combines the crispy and light texture of the fine kataifi pastry strands with a flavorful filling full of contrast. Inspired by Mediterranean and Middle Eastern cuisine, it is a surprising recipe both in presentation and in its delicate final result.
Melt the duck fat.
Carefully unravel the Kanaki kataifi strands, cut them into 8 squares, lay them flat on a board, brush them with the melted duck fat, and place them in the refrigerator.
Heat the oil in a pan, add the duck strips, season with salt and pepper, and cook until done to your liking, then deglaze with honey.
Remove from the heat and let cool. Chop the cashews and coriander.
Cut the duck strips into large pieces, place them in a blender bowl, and pulse for a few seconds to chop them.
Place the minced meat in a bowl with the chopped garlic clove, coriander, the egg, and two-thirds of the cashews.
Season with salt and pepper and mix well. Preheat the oven to 180°C.
Take the kataifi squares out of the fridge, place them on a board with the greased side facing down, add a large spoonful of filling in the center of each one, and close them to form a ball.
Place the balls on a baking tray and bake for 10 to 12 minutes, until golden brown.
Pour the soy sauce, vinegar, and a tablespoon of water into a bowl to dilute the green curry paste, and add the remaining chopped cashews.
Serve the dumplings with the sauce.
