Cepelinai with pulled duck

Pat the duck dry with a kitchen towel. Mix the orange zest, orange juice, garlic, honey, Kikkoman Poke Sauce, Kikkoman Soy Sauce, vinegar, ginger, coriander, paprika, thyme and chilli flakes in a bowl until well combined.

Place the duck in the mixture and leave to marinate in the fridge for at least 1 hour (preferably overnight).

Then place the duck on a baking tray and cook in a preheated oven at 180 °C for 2-2½ hours until the meat is tender.

Pull the meat apart, add 100 ml of the cooking juices to it and leave to cool.

Roughly dice half of the potatoes and bring to the boil in cold, salted water. Cook for approx. 20 minutes, then press through a potato ricer. Grate the remaining potatoes finely. Squeeze the liquid out of the mixture and mix in a bowl with the cooked potatoes, flour, egg and salt.

Fill each dumpling with approx. 70 g of the potato mixture and 20 g of duck meat. Seal well and shape into oval balls.

Bring a large saucepan of salted water to the boil. Carefully place the cepelinai in the water and cook for 20-25 minutes. When they are cooked, they will float to the surface.

For the sauce, melt the butter in a pan. Sauté the garlic in it for about 1 minute. Stir in the buttermilk. Add the cream and stir until the sauce is creamy and warm. It should no longer boil. Flavour with Kikkoman Sauce for Poke Bowl.

Serve 3 cepelinai per plate garnished with the sauce and parsley.