Duck Wontons in Chilli Oil Sauce

Print

Duck Wontons in Chilli Oil Sauce

Recipe by Justine

pax icon 4 person   | time 1 hours
 

Ingredients

  • ½ a whole roasted duck, half the skin reserved, bones discarded and meat picked off
  • 4 spring onions, green part kept for garnish
  • 1 x 3 cm piece of ginger, finely grated
  • 1 clove of garlic, minced
  • ½ tsp. Chinese five spice
  • 1 tbs. AYAM™ Soy Sauce
  • 1 tbs. AYAM™ Hoisin Sauce
  • 20 square wonton wrappers

Chilli Oil Sauce:

  • 1 tbs. chilli oil
  • 1 tomato, finely diced
  • 1 x 2 cm piece of ginger, peeled and minced
  • 1 clove of garlic, minced
  • 3 tbs. black vinegar
  • 2 tbs. AYAM™ Soy Sauce
  • ½ tbs. AYAM™ Sesame Oil
  • Crispy fried shallots, to garnish
 

Method

  1. In a food processor, add the duck meat including half of the skin, onion, ginger, garlic, five spice, soy and hoisin. Pulse 5-6 times in the food processor until a rough paste forms. Check seasoning.
  2. Place wonton wrappers on a clean surface and add a heaped teaspoon of the meat mixture in the centre. Fold the wonton wrapper over to form a triangle and seal the parcel. It should resemble a half moon. Repeat the process. Line a baking tray with baking paper and arrange the wontons on the paper. Cover with a damp tea towel and refrigerate until ready to steam.
  3. For the chilli sauce, place the chilli oil, tomatoes, ginger, garlic and vinegar into a medium pot. Turn on to a low heat and warm through for 5-8 minutes. Remove from the heat and add the sesame oil.
  4. Place a medium to large steamer basket, lined with baking paper over a pot of simmering water and in one single layer arrange the dumplings. Steam for 4-5 minutes.
  5. Divide the chilli oil sauce into 4 shallow bowls and then top with the dumplings. Garnish with the remaining very finely sliced spring onions and sprinkle of fried shallots.