• 

  duck breasts, skinless cut in pieces (3 cm)

  300 g

Plum Sauce

• 

  cinnamon stick broken in pieces

  ½
• 

  star anise

  1
• 

  clove

  1
• 

  Sichuan peppercorns

  ¼ tsp
• 

  dried fennel seeds

  ¼ tsp
• 

  fresh root ginger peeled, cut in round slices (2 mm)

  10 g
• 

  garlic clove

  1
• 

  plums pitted, cut in pieces (2 cm)

  225 g
• 

  orange peeled, flesh only, cut in pieces

  ½
• 

  onion quartered

  15 g
• 

  cider vinegar (eg. apple)

  20 g
• 

  light brown sugar

  40 g
• 

  soy sauce

  20 g
• 

  honey

  10 g
• 

  water

  150 g
• 

  fine sea salt

  ½ tsp

Dumpling Wrappers

• 

  water plus 10 g (optional)

  170 g
• 

  plain flour plus extra for dusting

  300 g

Duck Filling

• 

  fresh root ginger peeled, cut in round slices (2 mm)

  10 g
• 

  spring onions sliced (3 mm)

  5
• 

  toasted sesame oil

  1 Tbsp
• 

  Shaoxing rice wine

  2 Tbsp
• 

  soy sauce

  1 Tbsp
• 

  ground Sichuan pepper

  ½ tsp
• 

  coarse sea salt

  1 pinch

Assembly and Cooking

• 

  water

  500 g