Duck money bags, salad with purple carrot and mint


If you ever happen to roast a duck and you have some leftover meat, make sure to prepare duck money bags. Your guests will love it and you will get to use all the leftovers, which is amazing. We made our own dough for the wrappers, but you can of course use the ready made one for wontons. What to eat with it? For example the kaeshi dip. Absolutely ideal for an evening with a bunch of friends.

For 2 portions

300 g duck meat (cook ahead, as in the previous recipe)
1 purple carrot
1 carrot (regular orange one)
20 g mint
20 g peas sprouts
10 ml rice vinegar
5 ml kikkoman soy sauce
1 clove of garlic
30 ml duck sauce (previous recipe)
salt and pepper


300 ml plain flour
100 – 120 ml warm water
potato starch (or corn)

First, let’s prepare the dough: mix salt with flour and slowly pour in water, until you have a slightly sticky, tougher dough. Let it rest for 20 minutes. Divide the dough into 2 parts, roll it out and coat with starch. Pass it through a pasta machine until it’s very thin. Don’t be afraid to use the starch generously and cut the rolled dough into squares about 10 cm to 10 cm.

Shred the meat into small bits and mix with the sauce. Season with salt and pepper and add pressed garlic. Shape balls that weigh about 20 g. Spread the dough with starch dissolved in some water, wrap each of the balls separately and cut off the dough on the top. The result should be similar to money bags. Steam these in a bamboo steamer for about 6 minutes.

Peel the carrots and use a peeler to slice them. Drizzle with vinegar and soy sauce. Let them rest and squeeze out the water. Add the herbs and mix well. You are ready to serve! Enjoy 🙂