Duck Stew with Prunes and Semolina Gnocchi

Marinate the prunes a day earlier in the Kikkoman Soy Sauce. Mix all gnocchi ingredients and knead until smooth, shape into finger-sized rolls and cut into 1 cm pieces. Cook briefly in boiling salted water and then rinse off with cold water. Wash the duck, place in a suitably sized pot with approx. 3 litres of water and place over the heat. When it starts to boil, add the spices and the stock vegetables and simmer with the duck for about an hour. Remove from the pot, strain the stock and using a sauce ladle skim off any excess fat, keep a little of the fat. Remove the skin from the duck, cut the meat off the bone and dice. Sweat the vegetables in 1 tbsp. duck fat, add 1 litre stock and the prune and soy sauce mixture, cook until tender. Just before it is finished, add the duck, prunes and semolina gnocchi, and sprinkle in the coriander.

Tip:
You can also use guinea fowl or corn-fed chicken for the stew. Place the bird in cold water and bring to the boil gently. Remove any foam with a skimmer to obtain a nice clear stock.