Name: Peking Duck Broth with Asian Wontons
Yield: 8 servings
Cuisine: Chinese
Ingredients: ¼ cup vegetable oil or olive oil; ¼ cup chopped carrots; ¼ cup chopped celery; ¼ cup chopped onions; ¼ cup chopped fennel; 4 garlic cloves, crushed; 2 Tbsp coarsely chopped ginger; 1 Tbsp coarsely chopped lemongrass; 1 tomato, coarsely chopped; ¼ cup soy sauce; ¼ cup rice vinegar; 1 Chinese Barbequed Duck, cut into small pieces; 2 L cold water; 2 L dark chicken stock; 4 thyme sprigs; 1 pkg wonton wrappers; ½ cup finely diced Chinese barbequed pork; ½ cup finely diced Chinese roast pork; ½ cup finely diced Chinese barbequed duck; 3 Tbsp soy sauce; ½ Thai chili, seeded and finely diced; 1 Tbsp mirin; 3 Tbsp sesame oil; ¼ cup red vinegar; ¼ cup chopped fresh cilantro; ¼ cup chopped green onions; 1 Tbsp finely minced ginger; 2 tsp finely minced garlic; 1 egg, beaten; ¼ cup chopped Thai basil

Yields

8 servings

ingredients

Broth

cup vegetable oil or olive oil

cup chopped carrots

cup chopped celery

cup chopped onions

cup chopped fennel

garlic cloves, crushed

Tbsp coarsely chopped ginger

Tbsp coarsely chopped lemongrass

tomato, coarsely chopped

cup soy sauce

cup rice vinegar

Chinese Barbequed Duck, cut into small pieces

L cold water

L dark chicken stock

thyme sprigs

Wontons

pkg wonton wrappers

cup finely diced Chinese barbequed pork

cup finely diced Chinese roast pork

cup finely diced Chinese barbequed duck

Tbsp soy sauce

Thai chili, seeded and finely diced

Tbsp mirin

Tbsp sesame oil

cup red vinegar

cup chopped fresh cilantro

cup chopped green onions

Tbsp finely minced ginger

tsp finely minced garlic

egg, beaten

Garnish

cup chopped Thai basil

cup enoki mushrooms

lime wedges

Tbsp minced garlic

Tbsp Thai chili

Tbsp minced ginger

Tbsp lemon zest

Ingredient Substitution Guide

directions

Step 1

Heat the oil in a large stockpot over medium heat. Add carrots, celery, onions, fennel, garlic, ginger, lemongrass and tomato. Sweat vegetables, stirring occasionally until vegetables start to brown.

Step 2

Deglaze pot with soy sauce and vinegar. Add the duck pieces and any juice from the duck cavity. Sweat the duck pieces for 3 minutes. Add thyme and pour in enough water or stock to cover. Bring to a boil uncovered, reduce heat and simmer for about 1 ½ hours. Strain liquid through sieve and cool.

Step 3

Add finely chopped Chinese barbequed pork, roast pork and Peking duck in a large bowl. Add soy sauce, chili, mirin, sesame oil, vinegar, cilantro, green onions, garlic, and ginger. Mix well to combine all ingredients.

Step 4

Place 8 wonton wrappers on a clean surface and using a pastry brush or your finger and brush egg wash around the outside of each wrapper. Place small spoonful in the centre of each wonton wrapper and pull sides to top and pinch together to seal. Place on a parchment lined sheet pan and cover with a clean kitchen towel. Repeat until you have finished mix.

Step 5

To cook place a single layer of wontons in a large steamer lined with parchment paper and cook until tender, about 7 to 10 minutes.

Step 6

Garnish large soup bowls with Thai basil, enoki mushrooms and green onions. Place wontons in the centre of each bowl and pour hot peking duck broth over. Serve immediately with lime wedges, garlic-chili, and ginger-lime.

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Peking Duck Broth with Asian Wontons