BBQ Duck Wonton Crisps (Modern)
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Credit: Chef Dennis Chan, Blue Bamboo Restaurant
The National Culinary Review, March/April 2019
Ingredients
½ tsp. ginger
½ tsp. garlic
½ tsp. scallion
3 tbsp. roast duck, pulled and chopped
2 c. veggies (carrots, onions, cabbage)
2 tbsp. Hoisin sauce
2 tbsp. sweet chile sauce
1 tbsp. dry white wine
½ tbsp. sesame oil
1 tbsp. soy sauce
Salt and pepper to taste
12 fried wontons
Instructions
1. Sauté ginger, garlic, and scallion until fragrant. Add Veggies and duck. Sauté until limp.
2. Add seasonings. Cook until warmed through.
3. Alternate wontons, duck and veggie mixture to form a stack. Finish dish with sauces of choice (wasabi aioli, Sriracha mayonnaise, red chili oil, Thai basil oil).
Tags
Appetizer, Poultry, The National Culinary Review
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