1 duck breast, ground or finely chopped
1 sweet apple, peeled and chopped
¼ tsp Chinese five-spice powder
4 baby carrots, grated
1 Tbsp. onion, chopped
1 egg yolk
Pinch of pepper
½ cup organic low-sodium chicken stock
20 wonton skins

In a bowl combine duck, apple, carrots, spice, onion, pepper and egg yolk.

Fill each wonton skin with about 1 teaspoon of filling. Dip finger in water and run along edges of wonton. Fold in half to form a triangle and press to seal.

Bring a large pot to a low boil. Boil wontons in batches for 3-4 minutes or until they float to the top.

Place wontons into food processor and begin to blend adding chicken stock little by little until the preferred consistency is achieved.