Authentic home cooking from Spain, with US measurements. 
Duck Confit Gyoza
These gyoza are a great way to use leftover duck confit crepe filling. If you don’t use all the filling, you can freeze it. Later, just add raw cabbage, green onion, and grated ginger.
Still, I promise they’re worth making even if you don’t have leftovers—they’re really, really good.
The duck confit comes vacuum-sealed in individual pieces.
Duck Confit Gyoza
These gyoza are a great way to use leftover duck confit crepe filling. If you don’t use all the filling, you can freeze it. Later, just add raw cabbage, green onion, and grated ginger.
Still, I promise they’re worth making even if you don’t have leftovers—they’re really, really good.
The duck confit comes vacuum-sealed in individual pieces.
Open in Cookpad AppSteps
- 1
One hour before starting, soak the dried porcini mushrooms in a little water to rehydrate them.
- 2
Chop the onion and sauté it in olive oil until lightly caramelized. You can add a bit of duck fat from the confit to the oil if you like.
- 3
Meanwhile, shred the duck meat, removing any fat, and chop it finely or pulse in a food processor. Depending on how many gyoza you make, you may not need all of it.
- 4
Add the duck, duck pâté, and drained mushrooms to the caramelized onion. Season with salt and pepper.
- 5
After a few minutes, pour in about half a small carton of heavy cream, tasting for salt. Remove from heat.
- 6
Finely chop the tender part of the cabbage leaf and mix it into the filling. Grate a little fresh ginger and add it as well.
- 7
Do the same with the green onion—chop it finely and add to the mixture.
- 8
Fill the gyoza wrappers with a small amount of filling so you can seal them easily. Fold and pleat the edges from one end to the other to close.
- 9
Heat a little oil in a skillet and fry the gyoza on the flat side until lightly golden. Don’t move them too much so they don’t break.
- 10
At this point, pour in 1 cup of hot water and cover the pan to steam the gyoza.
- 11
Cook for about 6 or 7 minutes. Uncover and let any remaining water evaporate, allowing the bottoms to crisp up a bit more. Done!
- 12
Serve hot with soy sauce and sesame seeds for dipping.
- 13
For reference, see the duck confit crepe recipe.
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