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Figs, Ducks, and Walnuts

Fruits, Desserts, and Other Sweet Foods

Figs, Ducks, and Walnuts
4 figs
2 cooked duck breasts skin facing the board , each then cut in half keeping their shape
2 Tablespoons cornstarch
4 shrimp, peeled and minced
3 canned water chestnuts, minced
3 Tablespoons minced rape or another green leafy vegetable
8 walnuts
1 Tablespoon minced garlic
1 Tablespoon fresh ginger, minced
1 egg yolk
1/4 cup chicken fat
1. Mix figs, duck breasts, and cornstarch.
2. Mince the shrimp, water chestnuts, rape, walnuts, garlic and ginger, and the egg yolk and spread this on the meat side of the duck.
3. Heat a fry pan, add the chicken fat, and fry the duck first on the meat side for two minutes, then for one minute on the skin side. Then drain on paper towels, cut each breast into four pieces, and then serve them.

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