Appetizer & First Course
Slow-Roasted Hoisin Duck on Crispy Wontons
with Jalapeno Vinaigrette
26 wonton skins
vegetable or canola oil, for frying
Hoisin Duck, recipe follows
Roasted Jalapeno Vinaigrette, recipe follows
Sliced green onions, for garnish
Black sesame seeds, for garnish
Cut the wontons in half at an angle. Heat at least ½ inch of vegetable oil in a medium sauté pan over medium high heat. Place cut wontons in the oil carefully and fry about 1 minute, turning to cook both sides. When evenly browned, remove from the pan and place on paper towels to remove excess oil. This can be done up to 1 week in advance.
Heat the duck mixture over low heat until warm. Place the wontons on a baking sheet and top with the warm duck mixture. Drizzle with some of the vinaigrette and top with chopped green onions. Sprinkle with black sesame seeds before serving.
1 whole duck
Kosher salt & pepper, to taste
1/3-1/2 cup Hoisin sauce
3 Tbsp orange juice
2 Tbsp unseasoned rice vinegar
Preheat the oven with to 300°F. Rub the duck with olive oil, salt and pepper; place in a roasting pan and cook for 2 ½-3 hours or until the meat is falling off the bone.
Remove duck from the oven and cool slightly. Pull the meat off the bone, remove the skin and excess fat. Shred the duck by hand and place in a medium bowl.
Add Hoisin, orange juice and rice vinegar in with the duck meat and mix until well coated. Season with salt and pepper. This can be done in advance and frozen for up to 3 months.
Roasted Jalapeno Vinaigrette
4 cloves garlic
2 Tbsp olive oil
2 Tbsp Dijon mustard
¼ cup apple cider vinegar
¾ cup vegetable or canola oil
Kosher salt and pepper, to taste
Place jalapenos, garlic and olive oil in a small oven-safe dish; cover with foil and roast in a 350°F oven until soft.
Place jalapeno-garlic mixture in a blender with Dijon, vinegar and vegetable oil. Blend until smooth. Remove from the blender and season with salt and pepper.