Duck Won-Ton in Peppery Duck Infusion

Name: Duck Won-Ton in Peppery Duck Infusion
Yield: Filling makes about 40 won-ton Soup Serves 4 in large bowls, 6 to 8 in small bowls
Cuisine: China
Ingredients: ½ teaspoon Roasted Szechwan Pepper-Salt; Pinch of sugar; 1 pound skinless raw duck meat, cubed; 1 small rib celery, finely diced; 3 tablespoons finely diced carrot; 2 tablespoons finely chopped Chinese chives; 8 cups Duck Infusion with Szechwan Peppercorns; 2 teaspoons finely minced fresh ginger; 3 tablespoons thinly sliced green and white scallion rings; Roasted Szechwan Pepper-Salt; Kosher salt; ½ teaspoon Cayenne Pepper Oil; 2 teaspoons Five-Flavor Oil; 1 tablespoon Duck Infusion with Szechwan Peppercorns; Fried Ginger Threads; 1 teaspoon Chinese rice wine or dry sherry; ½ pound spinach leaves; ¼ cup thinly sliced green and white scallion rings; 2 teaspoons mushroom soy sauce; ¼ cup finely chopped Chinese chives; 2 tablespoons soy sauce; ½ cup finely shredded carrot

Preparation info

Filling makes about
4
won-ton Soup Serves in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a wonderful thing to do with the fresh duck meat left behind when you make duck infusion. It is a delicious twist on the ever-popular won-ton and makes for a light but earthy soup.

Like all won-ton, these may be made and poached a day in advance. However, they are truly spectacular when very fresh so, if possible, make them on the same day that you are planning on serving the soup.

Ingredients

Asia
China
Spicy
Soup

Ingredients

Method