Duck Manti with Garlic Yogurt Sauce and Cayenne Butter

Winner, 2001 Duck Recipe Contest, Chef Harry Crane

Serving Size {6 Servings}

Ingredients


Duck:


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


Wontons:


40 Sheets Thin Wonton Skins


Cayenne Butter:


2 Tablespoon Butter


1/4 Teaspoon Each Paprika, Cayenne Pepper


Garnish:


6 Flat Leaf Parsley Sprigs

Directions

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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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