Serves 6

1 duck (around 1.8 kg; remove both breasts and use in cassoulet)
salt
250 g diced vegetables (carrots, leeks, celery)
40 g root ginger (sliced)
2 red chillies (seeds removed)
2 garlic cloves
50 g dried shrimps
2 tsp five-spice powder
15 g dried Judas ear fungus
50 g spring onions
25 g water chestnuts (tinned)
1 tbsp cornflour
5–6 tbsp rice wine
2–3 tbsp light soy sauce
18 wonton sheets (for the soup, 9 x 9 cm)
1 bunch chives
6 prawns with heads and shells removed (20 g each)
6 scallops (removed from their shells)
1 tbsp peanut oil

Per portion: 987 kJ/ 236 kcal, protein 26g, fat 6g, carbohydrate 16g

1. The day before, cut the duck open along its back and rub salt all over it. Lay skin upwards in the small Miele deep-sided oven dish and press flat. Put the dish on the 2nd shelf from bottom in the oven and cook for 90 minutes on the moisture plus setting at 180°C with two bursts of steam. Use the steam function manually after 10 minutes. After 50 minutes add the vegetables, ginger, 1 chilli and garlic to the dish. Use the steam function again manually 10 minutes before the end of the cooking time.

2. Remove the duck from the dish and leave to cool. Pull the duck meat off the bones. Put 150 g of meat on one side for the wontons. Use the remaining meat in another dish. Break up the carcass and boil in the oven dish with 1 3/4 l cold water, 1 1/2 tsp salt and the five-spice powder. Reduce the heat to setting 1–2, over with the lid leaving only a small gap and allow to simmer for around 24 hours.

3. Pour the stock through a fine sieve (or a sieve lined with muslin) and leave to cool. Skim the fat off the top of the stock. Pour hot water over the Judas ear fungus and leave for 10 minutes, then drain. Finely chop the fungus, duck meat, spring onions, 1 chilli and water chestnuts. Sprinkle with cornflour. Mix with 1 tbsp each of rice wine and soy sauce. Put 1 tbsp of the mixture on each wonton sheet and fold to make parcels. Tie each parcel with a chive. Steam for 8–10 minutes in the steam oven on the cook universal setting at 100°C. Warm deep plates in the warming drawer.

4. Heat the soup and season with soy sauce and 4–5 tbsp rice wine. Cut the prawns and scallops in half crossways or lengthways and season with salt. Fry for 1–2 minutes on all sides in hot oil in a non-stick pan. Pour the soup into the warm dishes and add the wontons, scallops and prawns.

Instead of a duck carcass, you can also use a chicken or goose carcass. If a whole duck is too much for you, use 2 duck legs, 2 wings and 1 breast to fill the wontons and make the soup.