Kate Heyhoe

Kate's Global Kitchen

Steam Fried Duck Wontons
in a Ginger-Rhubarb Sauce

by Chef Ken Goff
Makes 4 servings


Ingredients for Filling:
1/4 cup finely diced yellow onions
1 Tbsp. sesame oil
1 tsp. minced garlic
3 cups finely shredded green cabbage, chopped fine
6 oz finely shredded duck meat
   (skin on duck thighs slow cooked
   with pepper, ginger, juniper, anise,
   salt, allspice, cinnamon)
1 tsp. ground ginger
2 pinches cayenne
3/4 tsp. ground star anise
1 tsp. kosher salt


Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well. Return pan to heat and cook, stirring for 1 minute (garlic should color a little). Add cabbage and cook for 1 minute, tossing well. Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.


Ingredients for Sauce:
1-1/2 cups diced rhubarb
2 very thin, full slices of leek (white)
2 Tbsp. finely sliced lemongrass
1/4 cup finely sliced ginger, peeled
1 cup dark meat stock
1-1/2 cups chicken stock
1/2 cinnamon stick, crushed
1/4 cup orange juice
3/4 cup granulated sugar
1/2 cup light corn syrup
1 Tbsp. whole black peppercorns,
   crushed just before using
1 clove
2 Tbsp. soy sauce
6 Tbsp. whole butter

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.


Procedure for Stuffing Wontons:
Layout 8 egg roll skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the egg roll skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute. Turn each over and sear the other side. Add the sauce and cook for about 2 minutes. Add the 6 Tbsp. whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce. Garnish with crispy fried leek julienne or scallions sliced very long on the bias.


Kate's Global Kitchen for June, 2001:

06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
06/09/01 Cooking with Jazz, Dakota-Style
06/16/01 Macho Nachos: Fiesta Food for Dad's 'n' Grads
06/23/01 Timelines & A Timely Menu

Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest


Copyright © 2001, Kate Heyhoe. All rights reserved.


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This page created June 2001