Ingredients

4 Luv-a-Duck Peking Duck Leg, coarsely shredded
3 egg yolks
1 carrot, peeled, grated
½ cup Chinese cabbage, finely chopped
1 red onion, peeled, finely chopped
1 tablespoon freshly shredded ginger
2 tablespoon dark soy sauce
20 wonton wrappers

For the broth
Ingredients:
1 litre Luv-A-Duck Duck Stock
Zest of 1 orange
1 garlic clove
1 small knob ginger
2 shallots, peeled and sliced
1 spring onion
100 g kombu
20 ml sesame oil
10 ml soy sauce

Garnish
Toasted sesame seeds
Crispy shallots
Finely sliced spring onion

Method

1. Heat the peking duck legs as per pack instructions & roughly shred meat from the bones.
2. To make the dumplings, mix the dumpling ingredients including shreded duck meat (except for the wrappers) in a bowl.
3. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. 
4. Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centres then fold all four corners to meet at a peak in centre and squeeze edges to seal. 
5. Place peak-side-up on a lightly floured tray and continue with remaining wrappers and duck filling. 
6. For the broth, in a medium size pot place all the ingredients and allow to infuse on a medium heat. Once infused discard all loose ingredient and pass the broth through a chinois.
7. Once the broth is passed gently place the wontons in in batches to cook.
8. To serve place in bowls with the broth and garnish with sesame seeds, shallots and spring onions.

Recipe courtesy of Chef Ian Curley

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