KAMA NABE - DUCK HOT POT WITH DUCK DUMPLINGS

After jointing the duck, reserve the breasts for the hot pot and cut into half. Remove the meat off the legs and thighs for the dumplings, discarding the skin. The carcass is used for the duck stock.

Place all dumpling meat in a food processor and pulse until you create a coarse paste. Transfer the mix to a bowl and set aside.

Place the duck carcass in a pot of water with 2 spring onions and cook covered for 35-40 minutes on a gentle simmer. Strain and reserve the stock.

Discard the carcass and spring onions and return the stock to the pot. Add the mirin, soy, kombu and shiitake and place it on a high heat. Cover and bring to a rapid boil. Reduce the heat to a simmer.

In a fry pan, heat a little cooking oil and sear the duck breasts on either side. Place the seared breasts in the stock to poach gently until cooked through and tender (10-12 minutes).

Remove the duck breasts from the pot and set aside to cool. When cool enough to handle, slice thinly across the grain and again set aside on a plate to capture any juices.

Remove the kombu from the duck stock and discard. Remove the shiitake and set to one side.

To make the dumplings, roll tablespoon-sized scoops and place them carefully into the stock to cook gently for approximately 3 minutes or until they rise to the surface.

To assemble, ladle the duck stock with the dumplings into a nabe pot or other large serving vessel. Add the spring onion, bok choy, tofu, mushrooms, spinach, duck breast and any resting juices neatly around the pot.

Cover the pot once more and cook for 5 minutes or present at the table to cook over a gas burner to continue cooking and to keep the dish hot. Serve in small bowls straight from the pot at the table