Ingredients
Dumplings 1 tbsp (15 mL) vegetable oil 4 oz (125 g) shiitake mushrooms, stems removed, sliced Salt to taste 1 duck leg confit about 12 oz (375 g) cup (50 mL) chopped green onions 2 tbsp (25 mL) hoisin sauce 2 tsp (10 mL) soy sauce 12 dumpling wrappers 1 egg, beaten Duck 2 large duck breast, about 1 lb (500 g) each 1 tsp (5 mL) 5- spice powder Salt and freshly ground pepper Sauce 1 cup (250 mL) chicken stock 1 tbsp (15 mL) hoisin sauce 1 tbsp (15 mL) balsamic vinegar 1 tbsp (15 mL) vegetable oilDescription
The Dumplings Can Be Made Ahead Of Time And Reheated In A 350?F (180?C) Oven For 5 Minutes. If You Cannot Find 5-spice Powder, Use A Combination Of Equal Parts Cinnamon, Cloves, Fennel Seeds, Star Anisee And Sichuan Peppercorns Or Omit. Confit Duck Legs A
Liquor Control Board Of Ontario
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