Coriander napkin dumplings with duck breast and orange-horseradish sauce

Name: Coriander napkin dumplings with duck breast and orange-horseradish sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Bread rolls from the previous day; 300 ml Milk; 3 Eggs (size M); 1 potty Coriander; 1 walnut-sized piece of ginger; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (350 g each) Duck breasts; 1 TABLESPOON Oil; 250 g Mini carrots; 2 Oranges; 3/8 l Chicken bouillon (instant); 2-3 TEASPOONS Horseradish (wasabi or white horseradish); 1-2 TABLESPOONS Cornstarch; 1 pinch + 20 g sugar; 20 g Butter; 20 g Sesame seeds

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Bread rolls from the previous day
300 ml Milk
3 Eggs (size M)
1 potty Coriander
1 walnut-sized piece of ginger
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (350 g each) Duck breasts
1 TABLESPOON Oil
250 g Mini carrots
2 Oranges
3/8 l Chicken bouillon (instant)
2-3 TEASPOONS Horseradish (wasabi or white horseradish)
1-2 TABLESPOONS Cornstarch
1 pinch + 20 g sugar
20 g Butter
20 g Sesame seeds

Directions

1
Preparation Cut rolls into small cubes, pour milk over them and soak for 5 minutes. Add eggs and knead. Wash coriander and chop except for something to garnish. Peel ginger and grate finely.
2
Add both to the rolls. Season with salt and pepper and knead well again. Form the roll mass into a roll on a damp tea towel. Tie the ends of the cloth together. Bring plenty of salted water to the boil in a large pot.
3
Add the roll and let it simmer at low heat for about 45 minutes. Wash duck breasts, dab dry, season with salt and pepper. Heat oil in a pan. Fry the duck breasts for about 20 minutes over medium heat, turning them over.
4
Peel the carrots, leave some green and wash. Cook the carrots in salted water for about 5 minutes, remove. Peel 1 orange so that the white skin is completely removed. Cut out the fillets with a sharp knife between the parting skins.
5
Halve 1 orange, squeeze the juice. Remove duck breasts from the pan and keep warm. Add orange juice and stock to the roast. Add horseradish. Stir cornflour with a little water until smooth, thicken sauce with it.
6
Season with salt, pepper and 1 pinch of sugar. Add the orange filets. Melt butter and 20 g sugar, stir in sesame seeds. Roast the carrots in it. Lift the napkin dumplings out of the water. Remove cloth and cut dumplings into pieces.
7
Cut the duck breast into slices and arrange on plates with the dumplings, carrot and sauce. Garnish with coriander.