FAT-TRIMMING CRISPY DUCK DUMPLINGS
SERVES 2-3 Dim sum wraps, 10 Duck breast, 100g Carrot, 20g, grated Spring onions, 20g, thinly sliced Garlic, ½ large clove, crushed Soy sauce, 25g METHOD Cook the metabolism-firing duck breast in a 170˚C oven for 30 minutes. Once cooked, shred into thin strips. Meanwhile, stir-fry the carrot, spring onions and garlic (high in allicin, a compound that inhibits weight gain). Mix the fillings together with the soy sauce and fold into the dumpling dough, leaving the tops open. Then steam for five minutes.