Description
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!
Ingredients
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
Instructions
- 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.
- 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)
- 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.
- 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.