Prepare the duck extremities well by cooking the wings, thighs, and legs with onion, carrot, scallions, and dried mushrooms. While this is being done, prepare a white sauce with 20g of fat, two tablespoons of wheat flour, and three-quarters of a liter of duck or chicken broth, strained through a fine-mesh sieve. Thicken the mixture with a tablespoon of heavy cream and an egg yolk. Mix in cooked duck or chicken meat, cut into bite-sized pieces and separated from the bones; small broccoli florets and tiny chicken nuggets. Cover with green scallions.
Prepare the duck extremities well by cooking the wings, thighs, and legs with onion, carrot, scallions, and dried mushrooms. While this is being done, prepare a white sauce with 20g of fat, two tablespoons of wheat flour, and three-quarters of a liter of duck or chicken broth, strained through a fine-mesh sieve. Thicken the mixture with a tablespoon of heavy cream and an egg yolk. Mix in cooked duck or chicken meat, cut into bite-sized pieces and separated from the bones; small broccoli florets and tiny chicken nuggets. Cover with green scallions.
