Carbon dumplings filled with confit de canard

Name: carbon dumplings filled with confit de canard
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Chinese coal; 2 preserved canned duck leg; 2 forest outing; 1 lemon; 75 ml hoisin sauce; 1 tl black sesame seed roasted in a spreader

Starter or starter for Christmas: rolls or dumplings of Chinese cabbage with duck leg confit, hoisin sauce and sesame seed.

Ingredients

Directions

Bring a large pan with plenty of water to the boil.
Get a nice leaf per person from the coals and blanch them 1 for 1 in 2 min.
Rinse with cold water and pat dry with kitchen paper.
Meanwhile, remove the meat from the duck legs and place in a bowl. Pull the meat apart with 2 forks.
Cut the spring onion fine, clean the lemon and grate the yellow skin and squeeze out the fruit.
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.
Put ¼ of the confit mixture on the firm part of the coals and roll up to half.
Fold the sides inwards and roll up to a package. Make all packages.
Place them face up on the plates and sprinkle with sesame seeds.