Duck Wontons in Chili Oil

Attention waterfowlers- this is the recipe for you! These duck wontons are always a hit my house. I always recommend these to people who say they don’t like duck- this recipe will change your mind. They’re packed full of flavor and when you pour the chili oil based sauce over top- they’re to die for! To make the chili oil, all you have to do is mix the ingredients listed below in a bowl. You don’t even have to heat it up. The hot wonton will do the job for you.

To make this recipe, you will first need to take your duck breasts and finely dice them. The smaller the better. Then the duck breasts will get mixed with green onions and cabbage then add flavors of garlic, fresh ginger, honey and soy.

Wrapping up the wontons might seem intimidating at first, but after you wrap a couple you’ll be a pro in no time. It’s very important to not overfill the wontons. Doing this will cause the delicate dough to burst. I usually aim for about one tablespoon of filling per wonton. It seems to be the perfect ratio!

Cooking the wontons doesn’t take long at all. You’ll know they’re done when they float- which takes less than 5 minutes. Once they’re done, simply serve with the chili oil poured over top. For a side, a green vegetable seems to work best. Asparagus is my favorite, but broccoli works great too!

For more wild game recipes, be sure to click the video above and follow along on my instagram page. I share weekly videos of wild game recipes including deer, duck, goose, and more!


Duck Wontons in Chili Oil

I recommend this recipe to anyone who says they don’t like duck. It’s bursting with flavors and will definitely change your mind if you think you don’t. I made this recipe using mallard I shot in North Dakota. Those fat mallards sure are delicious!

  • Author: Jenn Homa
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes


  • 1 pound duck meat, finely diced (skin removed)
  • 2 green onions, finely chopped (plus more for serving)
  • 1/2 cup shredded cabbage
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • Wonton Wrappers, plus water for sealing
  • 3 tablespoons

Chili Oil

  • 3/4 cup sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame seeds
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon chili sauce
  • 1 tablespoon chili flakes, more or less to taste
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1 teaspoon honey


  1. In a large bowl, combine finely diced duck, chopped green onions, shredded cabbage, soy sauce, ginger, minced garlic, sesame oil, and honey. Mix until thoroughly combined.
  2.  Combine the ingredients for the Chili oil in a medium bowl and mix well. (Note: You do not need to heat up the Chili Oil but if you’d prefer to have it hot, set it on low prior to boiling the wontons)
  3. Lay wonton wrappers out on a flat surface. Place approximately one tablespoon of the duck mixture in the center of each wonton. One at a time, we the edges of each wonton wrapper, then bring the corners into the center and pinch together to form a wonton shape.
  4. Bring a large pot of water to a boil over high heat. Working in batches to avoid overcrowding, cook the wontons until they float to the surface about 3-4 minutes. Remove using a slotted spoon and drizzle with Chili oil sauce. Garnish with green onions. This recipe works great paired with asparagus. 

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