4 Duck Legs
2 quarts Melted Duck Fat
1/4 Cup Garlic
2 Stalks Lemongrass
1/2 cup Black Peppercorns
1/2 cup Coriander Seeds
4 Scallions
1/4 cup Cilantro
12 Wonton Wrappers
2 Eggs
1 quart Button Mushrooms
1 quart Shitake Stems
1 cup Morels
1/2 pound Leeks
2 cups Fresh Peas
1/2 gallon Chicken Stock

Procedure:
To make dumpling filling braise 4 duck legs in a 250 degree oven. For braising purposes use Duck Fat to cover legs. Add 1/4 cup crushed garlic, lemongrass, black peppercorns, and coriander seeds. Braise for 2-3 hours. When meat is easily removed from bone remove from heat. Mix meat with scallions, cilantro and a little hoisin sauce.

Lay wonton wrappers out on a flat surface and spread with a light egg wash. Place a small amount of the duck filliing in the center of the wonton. Fold points of the wonton in towards the middle, crimp at the top.

Clarify Chicken Stock:
Using white mushrooms, morels, shitake and leeks make a mushroom stock. Let simmer for 3 hours, reduce stock for extra flavor. Add mushroom reduction to clarified chicken stock. Steam the dumplings. Add dumplings to broth with fresh peas and sauteed morels. You may garnish with frizzled scallions or fresh herbs

From Great Performances, Asia Society Garden Court Café