Duck Manti with Garlic Yogurt Sauce and Cayenne Butter

Winner, 2001 Duck Recipe Contest, Chef Harry Crane

Serving Size {6 Servings}



1 Leg Maple Leaf Farms Duck Confit

2 Tablespoon Minced Onion

2 Tablespoon Each Pinenuts, Zante Currants

1/2 Cup Cooked Rice

1 Tablespoon Minced Flat Leaf Parsley

As Needed Salt, White Pepper

Garlic Yogurt Sauce:

2 Cloves Garlic

1/4 Teaspoon Salt

2 Cups Goat's Milk Yogurt


40 Sheets Thin Wonton Skins

Cayenne Butter:

2 Tablespoon Butter

1/4 Teaspoon Each Paprika, Cayenne Pepper


6 Flat Leaf Parsley Sprigs


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1. Remove skin and fat from duck confit; place in heated saute pan. Over medium heat, melt fat. When fat is melted, remove skin and discard. Add onions; sweat until soft.

2. Remove duck meat form bones, discard tendons; pull into shreds. Mince duck meat after shredding Set aside.

3. Add pinenuts to onion mixture; stir. Add currants, rice, duck and parsley; heat. Remove from heat, correct seasoning. Chill, covered in the refrigerator.

Garlic Yogurt Sauce: 4. Make a paste of garlic and approximately 1/4 teaspoon of salt. Mix with yogurt, correct seasoning Chill, covered in the refrigerator.

Wontons: 5. Cut stack of wonton sheets into quarters. This will result in 160 pieces about 1 1/2 inch square.

6. Remove duck mixture from refrigerator and assemble the manti (similar to preparing small ravioli). Layout about six wonton pieces. Place about 1/2 tsp. of tightly packed duck mixture in center of each wonton. Moisten outer edge of each piece with water. Place another square on top of filling; press down. With fingers, push sides down to seal edges. Finish sealing by pushing down the edges with fork times. Place finished manti on a parchment lined sheet pan; cover with a towel to prevent drying. Use the same method to complete all pieces (about 60-80, depending on the size of duck leg).

Cayenne Butter: 7. Place butter in small pan with paprika and pepper. Melt butter and cook until foam forms; lower heat. Keep warm.

To serve: 8. Deep fry manti in 325 degree vegetable oil until brown. Remove from oil; drain. Serve approximately 10 warm pieces as a plated appetizer with a portion of yogurt sauce drizzled with cayenne butter. Garnish with parsley.

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