Duck Wonton Bells on Sweet Pepper Clouds

Winner, 2001 Duck Recipe Contest, Chef Norm Taylor

Serving Size {6 Servings}


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


As Needed Reserved Cracklings

As Needed Cilantro Sprigs


Share this recipe

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.

Reviews  { write a review }