CHEF'S CORNER: Jim Shirley of The Fish House makes gingered foie gras dumplings

Jim Shirley • Special to the News Journal • November 4, 2009

This dish drifts away from "Southern boy cooks with bacon," but it still has plenty of vitamin G. (The vitamin G in this recipe will come from duck fat, not the usual bacon grease.)

This weekend I'm catering the reserve tasting for the Seeing Red Wine Festival in Seaside. The décor is Buddha Bar - hip and Asian - so all the food will be influenced accordingly: Sushi made with grilled aged beef, porcini mushrooms and bordelaise sauce; pot stickers with grilled duck in maple pepper jelly.
But the one I'll have to drag myself away from is the gingered foie gras dumplings. Intense ginger and the ridiculous unctuousness of the goose liver make these incredible.
Better pop a bottle of Saintsbury Carneros Pinot Noir to go with these jewels.

Gingered foie gras dumplings
3 tablespoons duck fat

2 small shallots, minced

4 tablespoons minced fresh ginger

1 tablespoon minced garlic

2 quarts duck stock

1 pound foie gras (dice into ½-inch cubes)

1 pack wonton wrappers

Chives for garnish
Melt the 3 tablespoons of vitamin G (duck fat) in a sauté pan and sauté shallots and ginger about 2 minutes, or till the shallots are translucent. Give the garlic a minute in the pan, then pour in 2 cups of duck stock and reduce to one cup.
In a hot, dry pan, sear off the foie gras a few pieces at a time, turning, for 30 to 45 seconds per batch.
Set a wonton wrapper on a cutting board with a bowl of water next to it. Place a cube of the foie gras in the center, add a teaspoon of the gingered reduction, fold the won ton over the filling, moisten tips, and press together. Add remaining reduction to remaining duck stock and heat to a simmer. Add dumplings, cook for 2 minutes, and turn off heat. Place a dumpling in a small martini glass, add 2 ounces of stock and garnish with chives. Dive in.

The Fish House, 600 S. Barracks St., Pensacola. 470-0003, or visit www.goodgrits.com.