Duck Wontons in Chilli Oil Sauce
Recipe by Justine Schofield
Serves 4 | 
Prep 40 min | 
Cook 20 min
Ingredients
- ½ a whole roasted duck, half the skin reserved, bones discarded and meat picked off
- 4 spring onions, green part kept for garnish
- 1 x 3 cm piece of ginger, finely grated
- 1 clove of garlic, minced
- ½ tsp. Chinese five spice
- 1 tbs. AYAM™ Soy Sauce
- 1 tbs. AYAM™ Hoisin Sauce
- 20 square wonton wrappers
Chilli Oil Sauce:
- 1 tbs. chilli oil
- 1 tomato, finely diced
- 1 x 2 cm piece of ginger, peeled and minced
- 1 clove of garlic, minced
- 3 tbs. black vinegar
- 2 tbs. AYAM™ Soy Sauce
- ½ tbs. AYAM™ Sesame Oil
- Crispy fried shallots, to garnish
Method
- In a food processor, add the duck meat including half of the skin, onion, ginger, garlic, five spice, soy and hoisin. Pulse 5-6 times in the food processor until a rough paste forms. Check seasoning.
- Place wonton wrappers on a clean surface and add a heaped teaspoon of the meat mixture in the centre. Fold the wonton wrapper over to form a triangle and seal the parcel. It should resemble a half moon. Repeat the process. Line a baking tray with baking paper and arrange the wontons on the paper. Cover with a damp tea towel and refrigerate until ready to steam.
- For the chilli sauce, place the chilli oil, tomatoes, ginger, garlic and vinegar into a medium pot. Turn on to a low heat and warm through for 5-8 minutes. Remove from the heat and add the sesame oil.
- Place a medium to large steamer basket, lined with baking paper over a pot of simmering water and in one single layer arrange the dumplings. Steam for 4-5 minutes.
- Divide the chilli oil sauce into 4 shallow bowls and then top with the dumplings. Garnish with the remaining very finely sliced spring onions and sprinkle of fried shallots.
