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Duck confit crunchy wonton salad, shiitake, green onion and honey |

Duck

Arugula salad dressed with a asian vinaigrette and served with fried wonton triangles, topped with a mixture of shredded duck confit, shiitake mushrooms, basil, mint and green onion in a sweet and savory sauce.

Note

The fresh herbs give all the freshness to this recipe. Feel free to replace them with Thai basil or cilantro for an interesting variation.

Ingredients

Recipe for 12 tapas

For the duck mixture

2 Unit(s)

Confit duck leg

150 Gr

Shiitake

150 Gr

Red onion

2 Clove(s)

Garlic

2 Sprig(s)

Basil

2 Sprig(s)

Mint

15 Ml

Black sesame seeds

15 Ml

Soy sauce

15 Ml

Honey

2 Unit(s)

Green onion

For the crispy Wonton

18 Square(s)

Wonton wrappers

For the arugula salad (option)

4 Handful(s)

Arugula salad

15 Ml

Rice vinegar

15 Ml

Soy sauce

15 Ml

Honey

15 Ml

Vegetable oil

Vegetable oil

Preparation time: 30 min

Preheat your friteuse at 375 °F

General preparation

Remove the duck flesh from the bone and shred it with a fork. Slice the red onion, green onion and shiitake. Chop the mint and basil leaves.
Crispy Wonton

Cut the Wonton wrappers in half to obtain 2 triangles. Deep fry the wonton on each side until golden. Let them cool down on absorbent paper.
Duck mixture

In a hot frying pan, drizzle a little bit of canola oil and start cooking the red onion with the shiitake mushrooms. Cook for 3 minutes, then add the garlic and duck. Add the soy sauce and honey. Let it simmer until there is no more liquid in the pan. Remove from the heat. Add the fresh herbs, green onion and the sesame seeds. Mix well.
Salad

Whisk together the honey, rice vinegar, soy sauce and vegetable oil to obtain your dressing. Mix the arugula with the dressing just before serving.
To serve

Place a small portion of dressed arugula on your plate in a lengthwise manner. Place the crispy Wonton on top. Finish by serving a little bit of the duck mix on top of each wonton.