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
Dazzling Duck Wontons
with egg noodles, corn & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
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.
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.
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.
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.
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!
Free-range Duck Breast - 1
Spring Onion - 1
Hoisin Sauce - 25ml
Egg Noodles - 1 cake
Cabbage - 100g
Corn - 50g
Dressing - 37,5ml
Wonton Wrappers - 5
Sweet Chilli Sauce - 7,5ml
Fresh Coriander - 3g
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.
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.
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.
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.
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.
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!
Free-range Duck Breasts - 2
Spring Onions - 2
Hoisin Sauce - 45ml
Egg Noodles - 2 cakes
Cabbage - 200g
Corn - 100g
Dressing - 75ml
Wonton Wrappers - 10
Sweet Chilli Sauce - 15ml
Fresh Coriander - 5g
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.
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.
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.
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.
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.
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!
Free-range Duck Breasts - 3
Spring Onions - 3
Hoisin Sauce - 65ml
Egg Noodles - 3 cakes
Cabbage - 300g
Corn - 150g
Dressing - 112,5ml
Wonton Wrappers - 15
Sweet Chilli Sauce - 22,5ml
Fresh Coriander - 8g
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.
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.
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.
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.
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.
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!
Free-range Duck Breasts - 4
Spring Onions - 4
Hoisin Sauce - 85ml
Egg Noodles - 4 cakes
Cabbage - 400g
Corn - 200g
Dressing - 150ml
Wonton Wrappers - 20
Sweet Chilli Sauce - 30ml
Fresh Coriander - 10g
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