Duck breast with dumplings and fig sauce

Name: Duck breast with dumplings and fig sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 pack (for 0, 75 l) Dumpling powder half & half; 2 medium sized duck breasts (à approx. 250 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 egg (size M); 40 g Sesame; 1 glass (400 ml) Poultry stock; 4 medium sized figs (about 40 g each); 1 TABLESPOON Cornstarch; 7-10 Tbsp Herbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 pack (for 0, 75 l) Dumpling powder half & half
2 medium sized duck breasts (à approx. 250 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 egg (size M)
40 g Sesame
1 glass (400 ml) Poultry stock
4 medium sized figs (about 40 g each)
1 TABLESPOON Cornstarch
7-10 Tbsp Herbs

Directions

1
Stir the contents of the pack into 375 ml of water and allow to swell for approx. 10 minutes. In the meantime, wash duck breasts, dab dry and season with salt and pepper. Heat a pan and fry the duck breasts on the skin side for 1-2 minutes.
2
Turn on the meat side and fry on medium heat for about 10 minutes, after 5 minutes put it back on the skin side. In the meantime form dumpling mixture into a roll (approx. 6 cm Ø) and cut into approx. 16 slices.
3
Whisk the egg, pull the slices through and bread them with sesame seeds. Heat the rest of the oil in a frying pan and fry the slices for about 8 minutes until golden brown. Remove duck breasts from the pan and keep warm.
4
Drain the frying fat, loosen the frying set with stock and bring to the boil. Wash, clean and quarter the figs. Stir cornflour with 1 tablespoon of water until smooth and thicken the stock. Bring the sauce to the boil and heat the figs in it.
5
Cut open duck breasts, arrange on plates with sesame dumpling slices and fig sauce. Garnish with herbs.