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Chilli Duck with Wonton and Asian Green Salad
Recipe by Pierre
Try to re-create this delicious recipe at home!
- Steps
- Ingredients
Steps
- Preheat oven to 180'C.
- Rub duck breast with chilli, ginger and garlic. Season with salt and pepper.
- Heat oil in a large fry pan over a high heat and cook for 4 – 5 minutes, rendering the skin. Turn and cook for a further 2 – 3 minutes. Remove from pan and place into a baking dish.
- Brush duck breast with oyster sauce and bake in oven skin-side up for 10 minutes or until cooked to your liking. Rest for 5 minutes.
- For Asian salad, heat wok over a high heat. Add oil and swirl to coat. Add ginger, garlic and chilli and stir fry for 2 – 3 minutes. Add pak choy, mushrooms, salad onions and oyster sauce and stir fry for 5 minutes or until heated through. Remove from heat.
- For wonton filling, place diced duck into the chopper attachment of stick blender and process until minced. Transfer to a small bowl and add garlic, chilli, hoi sin, soy and oyster and mix well to combine.
- Place wonton wrappers onto a clean surface, place a heaped teaspoon of filling on to each wrapper. Brush edges with egg wash and fold the wrapper in half diagonally to form a triangle. Pull the top and bottom corners up to meet each other, so that 1 corner overlaps the other slightly. (This motion forms a pouch.) Press the ends together to seal.
- Place wontons onto baking paper-lined baking tray and spray tops of wontons with spray oil. Bake for 10 minutes.
- For sauce, combine oyster sauce and soy sauce in a small bowl. Transfer to serving jug.
- To serve, arrange asian green salad on serving plate and lay sliced duck breast on top. Place duck wontons onto a separate plate with sauce. Garnish with sliced chilli.
