- 1/2 duck
- 1 Pkg. wonton wrappers
- 2 scallions
- sesame oil
- rice vinegar
- soy sauce
- oyster sauce
- 1 Tbs. chinese five spice
- 4 carrots roughly chopped
- 4 stalks of celery roughly chopped
- 1 onion roughly chopped
We went to the asian market and got half a duck. Danny butchered it down to preserve the breast, thigh and other meaty parts which we are not sure what they really were. We saved the bones and neck for our
stock. To the left are the bones and to the right of the knife is the meat.
After this we prepared the mirepoix (celery,carrots and onions) for the stock.
We used the following sauces in both our duck wontons and the broth. From left to right rice vinegar, sesame oil, oyster sauce, and soy sauce. We didn't really measure these out because we were seasoning to taste.
We put the bones in the oven for 25 minutes to bring out the flavor. Then added them to the pressure cooker with the mirepoix, sauces and enough water to cover the bones. Let this cook for 25 minutes once the pressure cooker starts whisteling.
Save the broth until time to cook the wontons. To prepare the wonton filling discard of most of the fat from the meat. Chop the duck meat finely and some fat. The fat gives it flavor. Mix this duck with a teaspoon of each of the sauces. Sprinkle on the chinese five spice mix with brown sugar,salt, and pepper.
Mix the duck together with the scallions.
To see how we make the wontons watch our FIRST video.
The wonton should look like this at the end.
This will yield about 20 wontons.
Bring the broth to a boil and place the wontons in.
When the wontons float to the top around 3 minutes they are ready! Garnish with scallions and serve immediately. Danny and I decided this dish would not be complete without authentic chinese bowls and spoons.
The wontons should like this when cooked.