eCook Meal
Dazzling Duck Wontons
with carrot ribbons, corn & spring onion
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R351.88
for 4 servings · R87.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Hoisin Sauce needs 100 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 67% of packR34.66
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Cabbage needs 200 gChinese Cabbage 350 g 350 g at R28.99 · 57% of packR16.57
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Dressing needs 140 mlBalsamic Vinaigrette Dressing 300 ml 300 ml at R62.99 · 47% of packR29.40
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Free-range Confit Duck Legs needs 4Free Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g R208.24 · whole pack (size can't be divided)R208.24
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Sesame Seeds needs 20 mlGluten Free Brown Rice Crackers with Sesame Seeds 65 g R23.99 · whole pack (size can't be divided)R23.99
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Crème Fraîche needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Wonton Wrappers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dazzling Duck Wontons?
The preparation time for Dazzling Duck Wontons with carrot ribbons, corn & spring onion is between 30 and 45 minutes.
What is the total time required to make Dazzling Duck Wontons with carrot ribbons, corn & spring onion?
The total time required to make Dazzling Duck Wontons with carrot ribbons, corn & spring onion is between 45 and 60 minutes.
How many servings does Dazzling Duck Wontons provide?
4 servings
What are the main ingredients in Dazzling Duck Wontons?
Cabbage, Carrot, Corn, Creme Fraiche, Dressing, Free-Range Confit Duck Leg, Hoisin Sauce, Sesame Seeds, Spring Onion, Wonton Wrappers
What is the nutritional information of Dazzling Duck Wontons?
Calories: 1061, Carbs: 62 grams, Fat: grams, Protein: 29 grams, Sugar: 25.8 grams, Salt: 4433 grams
How do I prepare Dazzling Duck Wontons?
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! 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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Dazzling Duck Wontons?
Cabbage, Carrot, Corn, Creme Fraiche, Dressing, Free-Range Confit Duck Leg, Hoisin Sauce, Sesame Seeds, Spring Onion, Wonton Wrappers
How many calories does Dazzling Duck Wontons have?
1061 calories
How much fat content does Dazzling Duck Wontons have?
grams