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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
- 
                                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.
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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.
- 
                                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.
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Nutrition
                                315Calories
                            
                            
                                Sodium0% DV1.080mg
                            
                            
                                Fat29% DV19g
                            
                            
                                Protein46% DV23g
                            
                            
                                Carbs4% DV12g
                            
                            
                                Fiber4% DV1g
                            
                        
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