for 4 person

Dumpling mixture

1 tbsp	sesame oil
1	spring onion incl. green part, finely chopped
100 g	carrots, coarsely grated
300 g	baguettes, cut into cubes
2 dl	milk
2	eggs
1 tbsp	hoisin sauce
½ tbsp	5-spice mix
1 tsp	salt

Dumplings

	salted water, boiling
1 tbsp	sesame oil

Duck

2	duck breasts (approx. 300 g each)
1 tbsp	sesame oil
1 tsp	5-spice mix
½ tsp	salt
300 g	carrots, in slices
½ dl	water
2 tbsp	hoisin sauce
1 tbsp	maple syrup
¼ tsp	salt

How it's done

Dumpling mixture

Heat the oil in a frying pan. Add the onion and carrots, sauté for approx. 3 mins. Place the vegetables in a bowl. Add the baguette and all the other ingredients up to and including the salt, knead by hand to form a compact mass, leave to stand for approx. 10 mins. Shape into a roll (approx. 6 cm in diameter) on a piece of cling film, roll up tightly.

Dumplings

Cook the dumplings in the cling film in simmering salted water for approx. 15 mins. Remove with a slotted spoon, drain. Remove the dumplings from the cling film, cut into slices. Heat the oil in a non-stick frying pan. Fry the dumplings for approx. 2 mins. on each side, cover and set aside.

Duck

Score the fatty side of the duck breasts with a crisscross pattern. Combine the oil, spice mix and salt, coat the flesh side of the duck breasts with the mixture. Place the duck breasts (fatty side down) in a cold frying pan, fry for approx. 7 mins. until the fat turns crispy. Turn the duck breasts and fry for approx. 3 mins., remove. Wipe some of the cooking fat from the pan. Place the carrots in the pan, fry briefly. Add the water, Hoisin sauce and maple syrup, briefly bring to the boil. Carve the duck breasts, serve with the dumplings. Drizzle the sauce on top.

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