Duck Wontons and Asian Broth Soup
4
Ingredients
4 Luv-a-Duck Peking Duck Leg, coarsely shredded
3 egg yolks
1 carrot, peeled, grated
½ cup Chinese cabbage, finely chopped
1 red onion, peeled, finely chopped
1 tablespoon freshly shredded ginger
2 tablespoon dark soy sauce
20 wonton wrappers
For the broth
Ingredients:
1 litre Luv-A-Duck Duck Stock
Zest of 1 orange
1 garlic clove
1 small knob ginger
2 shallots, peeled and sliced
1 spring onion
100 g kombu
20 ml sesame oil
10 ml soy sauce
Garnish
Toasted sesame seeds
Crispy shallots
Finely sliced spring onion
Products used
Method
- Heat the peking duck legs as per pack instructions & roughly shred meat from the bones.
- To make the dumplings, mix the dumpling ingredients including shreded duck meat (except for the wrappers) in a bowl.
- Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel.
- Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centres then fold all four corners to meet at a peak in centre and squeeze edges to seal.
- Place peak-side-up on a lightly floured tray and continue with remaining wrappers and duck filling.
- For the broth, in a medium size pot place all the ingredients and allow to infuse on a medium heat. Once infused discard all loose ingredient and pass the broth through a chinois.
- Once the broth is passed gently place the wontons in in batches to cook.
- To serve place in bowls with the broth and garnish with sesame seeds, shallots and spring onions.
Recipe courtesy of Chef Ian Curley