Name something more delightful than these delicate duck wontons, carefully brought to the boil in a warm, herb-infused duck broth and each sealing a delicious mixture of exquisite duck meat, water chestnut, mushroom, and more. On special occasions, serve the delicious golden “ingots” with a touch of chilli, onion, and reserved coriander leaves, plus the crowd-favourite crispy duck skin for that wow factor.
- 8 (16 g) dried shiitake mushrooms
- 1 litre (4 cups) boiling water
- 1 medium red onion (170 g), halved crossways
- 1 large bulb garlic (100 g), halved crossways
- 6 cm piece fresh ginger (30 g), sliced
- 4 long fresh red chillies
- 1 Peking-style duck carcass (meat and skin reserved)
- 3 star anise
- 1 cinnamon stick
- 1 bunch coriander (cilantro) roots and stems, leaves reserved
- 1.5 litres (6 cups) chicken stock
- 1 tbsp fish sauce
- 2 tbsps soy sauce
- 750 grams tat soi
- 2 green onions (scallions), sliced thinly lengthways
- Reserved duck skin, crisped
- 2 cups (250 g) shredded Peking-style duck meat
- 227 g canned water chestnuts, drained, chopped finely
- 2 green onions, sliced thinly
- 5 cloves garlic, grated
- 3 cm piece fresh ginger (15 g), grated finely
- 2 tsps hoisin sauce
- 2 tsps sesame oil
- 24 wonton wrappers
Preheat grill on high. Grill onion and garlic, cut-side-up, ginger and 2 of the chillies in an ovenproof dish for 15 mins or until aromatic and charred.
Place charred ingredients in a large stock pot with reserved carcass, star anise, cinnamon and coriander roots and stems, stock and reserved mushroom liquid. Bring to the boil. Reduce heat to low; simmer; covered, for 1½ hrs.
Meanwhile, make wontons. Combine duck meat and mushrooms in a bowl with water chestnuts, green onion, garlic, ginger, sauce and oil; season. Place 3 tsps filling in the centre of each wrapper; wet edges with water, then bring together and pinch to seal.
Strain broth through a fine sieve, discarding solids. Transfer to a large saucepan; add sauces, season. Bring to a simmer; cook wontons in soup for 2 mins or until wrappers have softened and filling is hot.
Divide vegetables and wontons between 4 large serving bowls. Divide hot broth between bowls.
Seed and thinly slice remaining chillies lengthways. Serve the broth topped with chilli, onion, reserved coriander leaves and crispy duck skin.
TIP To crisp duck skin, place on a rack over an oven tray. Bake at 160 C for 15 mins or until crisp and fat has rendered from skin. This recipe is not suitable to freeze.