Ducks are a dabbling

Cooked a little bit of duck the other night, for the first time. The trick is to test it by pressing down on it- it should be springy! Marinated it and tossed it with some Asian greens. Also made some little wontons/dumplings to go with it. Pretty easy dish to make and surprisingly turned out well. Was a bit concerned with overcooking the duck but it came out perfect, according to us anyways- pretty sure Matt Preston might disagree.

Might tried a fried version this week. Stay tuned!

Chilli Duck with wontons and Asian greens- a recipe by the junior masterchefs!!!

Chilli Duck

• 1duck breast, scored
• 1chilli, finely chopped
• 3 cm piece of ginger, peeled and finely grated
• 1garlic clove, crushed
• 2 tablespoonsoyster sauce
• 2 tablespoonsolive oil
• Asian green salad
• 2 tablespoonsolive oil
• 3cm pieceof ginger, finely grated
• 1garlic clove, finely chopped
• 1/2red chilli, finely chopped
• 1pak choy, washed and chopped
• 50gshitake mushrooms
• 4salad onions, bulbs thinly sliced
• 2tablespoons oyster sauce

Wontons (Makes 8)

• 1duck breast, skin removed and diced
• 1garlic clove, crushed
• 1long red chilli, thinly sliced
• 1teaspoon hoi sin sauce
• 1teaspoon light soy sauce
• 1teaspoon oyster sauce
• 4wonton wrappers
• 1egg, lightly beaten

Sauce

• 2tablespoons oyster
• 1tablespoon soy sauce
• 1/4red chilli sliced, to garnish

• Preheat oven to 180'C.
• Rub duck breast with chilli, ginger and garlic. Season with salt and pepper.
• Heat oil in a large fry pan over a high heat and cook for 4 – 5 minutes, rendering the skin. Turn and cook for a further 2 – 3 minutes. Remove from pan and place into a baking dish.
• Brush duck breast with oyster sauce and bake in oven skin-side up for 10 minutes or until cooked to your liking. Rest for 5 minutes.
• For Asian salad, heat wok over a high heat. Add oil and swirl to coat. Add ginger, garlic and chilli and stir fry for 2 – 3 minutes. Add pak choy, mushrooms, salad onions and oyster sauce and stir fry for 5 minutes or until heated through. Remove from heat.
• For wonton filling, place diced duck into the chopper attachment of stick blender and process until minced. Transfer to a small bowl and add garlic, chilli, hoi sin, soy and oyster and mix well to combine.
• Place wonton wrappers onto a clean surface, place a heaped teaspoon of filling on to each wrapper. Brush edges with egg wash and fold the wrapper in half diagonally to form a triangle. Pull the top and bottom corners up to meet each other, so that 1 corner overlaps the other slightly. (This motion forms a pouch.) Press the ends together to seal.
• Place wontons onto baking paper-lined baking tray and spray tops of wontons with spray oil. Bake for 10 minutes.
• For sauce, combine oyster sauce and soy sauce in a small bowl. Transfer to serving jug.
• To serve, arrange asian green salad on serving plate and lay sliced duck breast on top. Place duck wontons onto a separate plate with sauce. Garnish with sliced chilli.