Dazzling Duck Wontons

Learn how to make these impressive and delicious wontons, filled with a super tasty hoisin and shredded duck filling! Such big flavour in such little parcels. These crunchy delights are served with egg noodles loaded with corn and cabbage. So much yum!

Dazzling Duck Wontons

with egg noodles, corn & fresh coriander

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Dazzling Duck Wontons
  1. DUCK

    Boil the kettle. Pat the duck dry with paper towel and place in a cold pan skin-side down without oil. Place over a medium heat and let the fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. Once rested, using two forks (one to secure the duck and the other to shred), gently shred the duck.

  2. SAUCY

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Spring Onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the Hoisin Sauce. Mix until the duck is fully coated in the sauce. Cook for 2-3 minutes until the sauce has reduced slightly. Season and remove from the pan.

  3. NOODS

    Fill a pot with boiling water for the noodles, add a pinch of salt, and place over a medium-high heat. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and sauté for 3-4 minutes until softened, shifting occasionally. Add the Corn and fry for 2-3 minutes until heated through. When the noodles are done, add the cabbage, corn, Dressing, and seasoning to the noodles.

  4. WONTONS

    Put a heaped teaspoon of the filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together). As you go, keep the sealed wontons covered with a tea towel to prevent drying out. On completion, bring the two corners of each wrapper together so that they overlap slightly, then press to seal them together. Alternatively, leave the wontons as triangles.

  5. FRY

    Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 3-4 minutes or until golden, shifting occasionally. Drain on paper towel.

  6. WOW!

    Plate the loaded noodles and garnish with the chopped coriander and the Spring Onion greens. Serve the wontons on the side with the Sweet Chilli Sauce for dunking!

  1. DUCK

    Boil the kettle. Pat the duck dry with paper towel and place in a cold pan skin-side down without oil. Place over a medium heat and let the fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. Once rested, using two forks (one to secure the duck and the other to shred), gently shred the duck.

  2. SAUCY

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Spring Onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the Hoisin Sauce. Mix until the duck is fully coated in the sauce. Cook for 2-3 minutes until the sauce has reduced slightly. Season and remove from the pan.

  3. NOODS

    Fill a pot with boiling water for the noodles, add a pinch of salt, and place over a medium-high heat. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and sauté for 3-4 minutes until softened, shifting occasionally. Add the Corn and fry for 2-3 minutes until heated through. When the noodles are done, add the cabbage, corn, Dressing, and seasoning to the noodles.

  4. WONTONS

    Put a heaped teaspoon of the filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together). As you go, keep the sealed wontons covered with a tea towel to prevent drying out. On completion, bring the two corners of each wrapper together so that they overlap slightly, then press to seal them together. Alternatively, leave the wontons as triangles.

  5. FRY

    Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 3-4 minutes or until golden, shifting occasionally. Drain on paper towel.

  6. WOW!

    Plate the loaded noodles and garnish with the chopped coriander and the Spring Onion greens. Serve the wontons on the side with the Sweet Chilli Sauce for dunking!

  1. DUCK

    Boil the kettle. Pat the duck dry with paper towel and place in a cold pan skin-side down without oil. Place over a medium heat and let the fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. Once rested, using two forks (one to secure the duck and the other to shred), gently shred the duck.

  2. SAUCY

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Spring Onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the Hoisin Sauce. Mix until the duck is fully coated in the sauce. Cook for 2-3 minutes until the sauce has reduced slightly. Season and remove from the pan.

  3. NOODS

    Fill a pot with boiling water for the noodles, add a pinch of salt, and place over a medium-high heat. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and sauté for 3-4 minutes until softened, shifting occasionally. Add the Corn and fry for 2-3 minutes until heated through. When the noodles are done, add the cabbage, corn, Dressing, and seasoning to the noodles.

  4. WONTONS

    Put a heaped teaspoon of the filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together). As you go, keep the sealed wontons covered with a tea towel to prevent drying out. On completion, bring the two corners of each wrapper together so that they overlap slightly, then press to seal them together. Alternatively, leave the wontons as triangles.

  5. FRY

    Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 3-4 minutes or until golden, shifting occasionally. Drain on paper towel. You may need to do this in batches.

  6. WOW!

    Plate the loaded noodles and garnish with the chopped coriander and the Spring Onion greens. Serve the wontons on the side with the Sweet Chilli Sauce for dunking!

  1. DUCK

    Boil the kettle. Pat the duck dry with paper towel and place in a cold pan skin-side down without oil. Place over a medium heat and let the fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. Once rested, using two forks (one to secure the duck and the other to shred), gently shred the duck.

  2. SAUCY

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Spring Onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the Hoisin Sauce. Mix until the duck is fully coated in the sauce. Cook for 2-3 minutes until the sauce has reduced slightly. Season and remove from the pan.

  3. NOODS

    Fill a pot with boiling water for the noodles, add a pinch of salt, and place over a medium-high heat. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Cabbage and sauté for 3-4 minutes until softened, shifting occasionally. Add the Corn and fry for 2-3 minutes until heated through. When the noodles are done, add the cabbage, corn, Dressing, and seasoning to the noodles.

  4. WONTONS

    Put a heaped teaspoon of the filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together). As you go, keep the sealed wontons covered with a tea towel to prevent drying out. On completion, bring the two corners of each wrapper together so that they overlap slightly, then press to seal them together. Alternatively, leave the wontons as triangles.

  5. FRY

    Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 3-4 minutes or until golden, shifting occasionally. Drain on paper towel. You may need to do this in batches.

  6. WOW!

    Plate the loaded noodles and garnish with the chopped coriander and the Spring Onion greens. Serve the wontons on the side with the Sweet Chilli Sauce for dunking!

Frequently Asked Questions

What is the preparation time for Dazzling Duck Wontons?

The preparation time for Dazzling Duck Wontons with egg noodles, corn & fresh coriander is between 20 and 35 minutes.

What is the total time required to make Dazzling Duck Wontons with egg noodles, corn & fresh coriander?

The total time required to make Dazzling Duck Wontons with egg noodles, corn & fresh coriander is between 35 and 55 minutes.

How many servings does Dazzling Duck Wontons provide?

4 servings

What are the main ingredients in Dazzling Duck Wontons?

Cabbage, Corn, Dressing, Egg Noodles, Free-range Duck Breast, Free-range Duck Breasts, Fresh Coriander, Hoisin Sauce, Spring Onion, Spring Onions, Sweet Chilli Sauce, Wonton Wrappers

What is the nutritional information of Dazzling Duck Wontons?

Calories: 710, Carbs: 86 grams, Fat: grams, Protein: 45.1 grams, Sugar: 12.6 grams, Salt: 1277 grams

How do I prepare Dazzling Duck Wontons?

SAUCY: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes, until fragrant, shifting occasionally. Add the shredded duck and the hoisin sauce. Mix until the duck is fully coated in the sauce. Cook for 2-3 minutes until the sauce has reduced slightly. Season and remove from the pan. FRY: Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the filled wontons and fry for 3-4 minutes or until golden, shifting occasionally. Drain on paper towel. NOODS: Fill a pot with boiling water for the noodles, add a pinch of salt, and place over a medium-high heat. Once boiling, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and sauté for 3-4 minutes until softened, shifting occasionally. Add the corn and fry for 2-3 minutes until heated through. When the noodles are done, add the cabbage, corn, dressing, and seasoning to the noodles. WOW!: Plate the loaded noodles and garnish with the chopped coriander and the spring onion greens. Serve the wontons on the side with the sweet chilli sauce for dunking! WONTONS: Put a heaped teaspoon of the filling into the center of each wonton wrapper. Fold each wrapper into a triangle and press the edges to seal the filling inside (you can use water to stick the edges together). As you go, keep the sealed wontons covered with a tea towel to prevent drying out. On completion, bring the two corners of each wrapper together so that they overlap slightly, then press to seal them together. Alternatively, leave the wontons as triangles. DUCK: Boil the kettle. Pat the duck dry with paper towel and place in a cold pan skin-side down without oil. Place over a medium heat and let the fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck and cook for 4-5 minutes on the other side until cooked through. Remove from the pan on completion and allow to rest for 3 minutes. Once rested, using two forks (one to secure the duck and the other to shred), gently shred the duck.

What should be prepared from my kitchen to make Dazzling Duck Wontons?

Cabbage, Corn, Dressing, Egg Noodles, Free-range Duck Breast, Free-range Duck Breasts, Fresh Coriander, Hoisin Sauce, Spring Onion, Spring Onions, Sweet Chilli Sauce, Wonton Wrappers

How many calories does Dazzling Duck Wontons have?

710 calories

How much fat content does Dazzling Duck Wontons have?

grams

Woolies Products in this dish

Photo of Baby Mixed Cabbage 2 pk

Baby Mixed Cabbage 2 Pk

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Napa Cabbage 300 g

Napa Cabbage 300 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Views: 855