Duck and Butternut Squash Dumplings with Black Truffle

Yield: about 20 portions
Ground duck – 10 oz., sauteed
Butternut squash, fine dice – sauteed 8 oz.
Black truffle – finely chopped 1/2 oz.
Garlic – finely chopped 2 tsp.
Ginger – finely chopped 2 tsp.
Shallots – finely chopped 2 Tbsp.
Chives – finely chopped 1 Tbsp.
Cilantro – finely chopped 1/2 cup
Tamari – 1/4 cup
Egg – beaten 1
Sake – 1/4 cup
Won-ton wrappers – 20
Fresh spinach – 1 cup
Sesame oil – 1 tsp.
Salt – pepper to taste
Chives – garnish
Black truffle – garnish
Teriyaki reduction – garnish
Pickled ginger – accompaniment
Fresh wasabi – grated accompaniment

Method:

1. Combine duck, squash, truffle, garlic, ginger, shallots, chives, cilantro, tamari, egg and sake.
2. In each won ton skin, place 1 oz. filling. Wet edges with water to seal.
3. Dress spinach with sesame oil. Place in bed of bamboo steamer. Top with desired number of dumplings. Cover; steam about 4 minutes.
4. Serve in steamer or remove to plate. Garnish with chives and truffle. Drizzle plate with teriyaki reduction. Serve with pickled ginger and wasabi.