Name: Duck Tortelli with XO Vinaigrette & Pickled Daikon
Yield: Serves 4
Cuisine: Australian
Ingredients: 160 ml (⅔ cup) pouring cream; 2 egg whites, lightly whisked; 1 tbsp smoked paprika; Sea salt flakes and freshly cracked black pepper, for seasoning; 20 wonton wrappers; 180 g Peking duck meat, finely chopped; Zest of 1 lemon; 300 g daikon, peeled; 1 tbsp white balsamic vinegar; ½ tsp table salt; Pinch of sea salt flakes; 1½ tbsp sesame oil; 80 ml (⅓ cup) vegetable oil; 180 g skinless chicken breast fillet or duck breast fillet, finely chopped; 4½ tbsp Chinese black vinegar; 1 tsp caster sugar; 2 tsp sriracha; 1 tbsp tamari; 2 tbsp XO sauce; Smoked paprika, for sprinkling; 2 tbsp white balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

300 g daikon, peeled
2 tbsp white balsamic vinegar
Pinch of

Oceania
Europe
Australia
United Kingdom
Sydney
Lunch
Mediterranean

Method

Begin with making the duck tortelli. Place the chicken or duck, salt and 45g egg white in a food processor. Process until smooth. With the motor running, gradually add the cream in a slow steady stream until a smooth fluffy mousse forms. Transfer to a bowl. Add the Peking duck and lemon zest. Fold until well combined. Season with salt and pepper (see

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Duck Tortelli with XO Vinaigrette & Pickled Daikon

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of