Noodlebowl

Duck Mushroom Wontons

Quack. I love duck, it is a luxury bird. It wears the bling. It starred in a Peking duck pancake entree for both our Christmas Eve family dinner and for New Years Eve dinner party with friends. We buy some duck marylands or breast supreme, rub with 5 spice and sesame oil. Sear and serve up with husband made mandarin pancakes, cucumber, spring onion and hoi sin. Deliciously decadent. I made up some duck mushroom wontons and  a Kylie Kwong salad to bring along to a pot luck dinner yesterday. The salad was so so but the wontons were a keeper. Duck Mushroom Wontons

• 1.5 duck marylands rubbed with 5 spice and sesame oil
• 1o mini caps of Shitake mushrooms soaked in hot water and sliced
• 4 big oyster mushrooms chopped
• 10 straw mushrooms chopped
• A knob of ginger grated
• 2 cloves of garlic grated
• Handful of chopped spring onion
• Handful of chopped coriander root
• Hoi sin
• Chinese wine
• Soy

After searing the duck, finely chop up the meat. Keep aside. With a teaspoon of duck fat rendered, saute ginger and garlic. Add oyster mushrooms and spring onions. Saute. Add shitake and straw mushrooms. Add a capful of chinese wine and soy to taste. Remove from heat. Add duck and hoi sin. Mix well. Fill some wontons with the mixture.  I boiled up the wontons and served with black vinegar. It would probably work just as well in gyoza style dumplings. Next time, I’d make sure I bought the right wonton wrappers not the weirdo yellow ones they sell at Coles. Leichhardt Coles,  I am looking at you.   Whilst the entrees weren’t bad, the 5 flower pork that Luke served up was even better! I still have some wonton mixture leftover, this may show up again in a weeknight meal of duck pho? : duck stock, cabbage,  rice noodles, duck wontons and a bit of duck sliced on the top.