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!


  • 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.