Duck Wonton Bells on Sweet Pepper Clouds

Winner, 2001 Duck Recipe Contest, Chef Norm Taylor

Serving Size {6 Servings}

Ingredients


3 Maple Leaf Farms Boneless Duck Breast Filets, 6 oz each


4 Teaspoons Cottonseed Oil


1 Tablespoon Finely Minced Garlic


2 Tablespoon Finely Minced Ginger


3 Tablespoon Finely Minced Lemongrass


2 Tablespoon Finely Minced Shallots


2 oz Mirin


3 Tablespoon Finely Chopped Purple Basil


As Needed Kosher Salt, Fresh Cracked Black Pepper


18 Square Wonton Wrappers


1 Egg, lightly beaten


Sweet Pepper Cloud:


2 oz Sesame Oil


4 oz Rice Wine Vinegar


1 Cup Finely Shredded Napa Cabbage


4 Cups Red, Yellow and Green Bell Peppers, finely sliced


1 Cup Finely Sliced Red Onion


2 Tablespoon Finely Chopped Cilantro


As Needed Kosher Salt, Fresh Cracked Black Pepper


Garnish:


As Needed Reserved Cracklings


As Needed Cilantro Sprigs

Directions

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Duck Filling: 1. Remove skin from duck breasts; cut skin into 1/4-in. x 2-in. strips. Fry in a dry nonstick skillet until light brown and crisp; drain. Set aside for service.


2. Finely chop breast meat. Saute breast meat, garlic, ginger, lemon grass and shallots in oil. Deglaze with mirin; reduce. Cool. When cool, stir in basil.


3. Place about 2 tsp. duck mixture in center of wonton skin; brush edges with beaten egg. Pull corners to center; seal. Repeat with remaining wonton skins. Hold covered on paper-lined tray.


4. At service, fry three wontons per serving in 350°F fryer until puffed and golden brown; drain.


Sweet Pepper Cloud: 5. Combine ingredients in a nonreactive bowl; mix well. At service, place about one cup of the cloud mixture in a hot saute pan. Toss quickly and heat.


To Serve: 6. Place sweet pepper cloud mixture in three mounds on a warm appetizer or salad plate. Top each with one of the duck wonton bells. Garnish with cracklings and cilantro.



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