Learn how to make these impressive and delicious wontons, filled with a super tasty hoisin and shredded duck confit filling! These crunchy delights are served with a carrot ribbon, corn, and cabbage salad. So much yum & flavour for such little parcels!
Dazzling Duck Wontons
Dazzling Duck Wontons
with carrot ribbons, corn & spring onion
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cabbage
- Carrot
- Corn
- Creme Fraiche
- Dressing
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Hoisin Sauce
- Sesame Seeds
- Spring Onion
- Spring Onions
- Wonton Wrappers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tea Towel
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK DUCK GO!
Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat. Loosen the crème fraîche with a splash of water, season, and set aside.
SOMETHING SAUCY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the spring onion whites and the shredded duck. Fry until fragrant and warmed through, 3-4 minutes (shifting occasionally). Remove from the heat, add the hoisin sauce, and mix until the duck is fully coated in the sauce. Remove from the pan and set aside.
FAB FILLING
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, sauté the sliced cabbage until softened but still crunchy, 1-2 minutes (shifting occasionally). Add the corn and fry until heated through, 1-2 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the carrot ribbons, the dressing (to taste), and seasoning. Mix until combined.
LET’S GET WRAPPING
Put a heaped tsp of the duck 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 damp tea towel to prevent drying out.
GOT ME WONTON MORE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the filled wontons until golden, 1-2 minutes per side (shifting occasionally). Drain on paper towel.
WOW!
Plate up the loaded carrot & cabbage salad and top with any remaining duck filling. Sprinkle over the toasted sesame seeds and garnish with the spring onion greens. Serve the wontons on the side with the loosened créme fraîche for dunking!
Sesame Seeds - 5ml
Free-range Confit Duck Leg - 1
Crème Fraîche - 20ml
Spring Onion - 1
Hoisin Sauce - 25ml
Cabbage - 100g
Corn - 50g
Carrot - 120g
Dressing - 35ml
Wonton Wrappers - 5
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK DUCK GO!
Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat. Loosen the crème fraîche with a splash of water, season, and set aside.
SOMETHING SAUCY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the spring onion whites and the shredded duck. Fry until fragrant and warmed through, 3-4 minutes (shifting occasionally). Remove from the heat, add the hoisin sauce, and mix until the duck is fully coated in the sauce. Remove from the pan and set aside.
FAB FILLING
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, sauté the sliced cabbage until softened but still crunchy, 1-2 minutes (shifting occasionally). Add the corn and fry until heated through, 1-2 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the carrot ribbons, the dressing (to taste), and seasoning. Mix until combined.
LET’S GET WRAPPING
Put a heaped tsp of the duck 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 damp tea towel to prevent drying out.
GOT ME WONTON MORE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the filled wontons until golden, 1-2 minutes per side (shifting occasionally). Drain on paper towel.
WOW!
Plate up the loaded carrot & cabbage salad and top with any remaining duck filling. Sprinkle over the toasted sesame seeds and garnish with the spring onion greens. Serve the wontons on the side with the loosened créme fraîche for dunking!
Sesame Seeds - 10ml
Free-range Confit Duck Legs - 2
Crème Fraîche - 40ml
Spring Onion - 1
Hoisin Sauce - 50ml
Cabbage - 100g
Corn - 100g
Carrot - 120g
Dressing - 70ml
Wonton Wrappers - 10
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK DUCK GO!
Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat. Loosen the crème fraîche with a splash of water, season, and set aside.
SOMETHING SAUCY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the spring onion whites and the shredded duck. Fry until fragrant and warmed through, 4-5 minutes (shifting occasionally). Remove from the heat, add the hoisin sauce, and mix until the duck is fully coated in the sauce. Remove from the pan and set aside.
FAB FILLING
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, sauté the sliced cabbage until softened but still crunchy, 2-3 minutes (shifting occasionally). Add the corn and fry until heated through, 2-3 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the carrot ribbons, the dressing (to taste), and seasoning. Mix until combined.
LET’S GET WRAPPING
Put a heaped tsp of the duck 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 damp tea towel to prevent drying out.
GOT ME WONTON MORE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the filled wontons until golden, 1-2 minutes per side (shifting occasionally). Drain on paper towel.
WOW!
Plate up the loaded carrot & cabbage salad and top with any remaining duck filling. Sprinkle over the toasted sesame seeds and garnish with the spring onion greens. Serve the wontons on the side with the loosened créme fraîche for dunking!
Sesame Seeds - 15ml
Free-range Confit Duck Legs - 3
Crème Fraîche - 60ml
Spring Onions - 2
Hoisin Sauce - 75ml
Cabbage - 200g
Corn - 150g
Carrot - 240g
Dressing - 105ml
Wonton Wrappers - 15
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK DUCK GO!
Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat. Loosen the crème fraîche with a splash of water, season, and set aside.
SOMETHING SAUCY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the spring onion whites and the shredded duck. Fry until fragrant and warmed through, 4-5 minutes (shifting occasionally). Remove from the heat, add the hoisin sauce, and mix until the duck is fully coated in the sauce. Remove from the pan and set aside.
FAB FILLING
Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, sauté the sliced cabbage until softened but still crunchy, 2-3 minutes (shifting occasionally). Add the corn and fry until heated through, 2-3 minutes (shifting occasionally). Remove from the pan and place in a bowl. Add the carrot ribbons, the dressing (to taste), and seasoning. Mix until combined.
LET’S GET WRAPPING
Put a heaped tsp of the duck 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 damp tea towel to prevent drying out.
GOT ME WONTON MORE
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the filled wontons until golden, 1-2 minutes per side (shifting occasionally). Drain on paper towel.
WOW!
Plate up the loaded carrot & cabbage salad and top with any remaining duck filling. Sprinkle over the toasted sesame seeds and garnish with the spring onion greens. Serve the wontons on the side with the loosened créme fraîche for dunking!
Sesame Seeds - 20ml
Free-range Confit Duck Legs - 4
Crème Fraîche - 80ml
Spring Onions - 2
Hoisin Sauce - 100ml
Cabbage - 200g
Corn - 200g
Carrot - 240g
Dressing - 140ml
Wonton Wrappers - 20
Woolies Products in this dish
