eCook Meal
Dazzling Duck Wontons
with egg noodles, corn & fresh coriander
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R207.07
for 4 servings · R51.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Hoisin Sauce needs 85 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 57% of packR29.46
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Sweet Chilli Sauce needs 30 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 7% of packR3.00
-
Dressing needs 150 mlBalsamic Vinaigrette Dressing 300 ml 300 ml at R62.99 · 50% of packR31.50
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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 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, Duck Breast, Egg Noodles, Fresh Coriander, Hoisin Sauce, Spring Onion, 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?
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. 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. 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. 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! 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. 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, Duck Breast, Egg Noodles, Fresh Coriander, Hoisin Sauce, Spring Onion, 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