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Lonewolf419
Carbon dumplings filled with confit de canard
Starter or starter for Christmas: rolls or dumplings of Chinese cabbage with duck leg confit, hoisin sauce and sesame seed.
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Ingredients
Directions
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Bring a large pan with plenty of water to the boil.
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Get a nice leaf per person from the coals and blanch them 1 for 1 in 2 min.
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Rinse with cold water and pat dry with kitchen paper.
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Meanwhile, remove the meat from the duck legs and place in a bowl. Pull the meat apart with 2 forks.
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Cut the spring onion fine, clean the lemon and grate the yellow skin and squeeze out the fruit.
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Mix the meat with the spring onions, the lemon zest, 3 tbsp lemon juice (per 4 persons) and the hoisin sauce. Season with a lot of black pepper.
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Put ¼ of the confit mixture on the firm part of the coals and roll up to half.
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Fold the sides inwards and roll up to a package. Make all packages.
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Place them face up on the plates and sprinkle with sesame seeds.
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Nutrition
315Calories
Sodium0% DV1.080mg
Fat29% DV19g
Protein46% DV23g
Carbs4% DV12g
Fiber4% DV1g
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