Duck Wonton Soup

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Preparation info

  • Makes

    6

    first-course servings (42 wontons)
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

It may sound like a peculiar combination of French and Chinese cuisines, but duck rillettes (shredded duck confit preserved with a thin layer of duck fat) can be used as a wonton filling. When the wontons are heated, the duck fat melts so that as you bite into each wonton, it bursts with flavor. To accentuate the drama, I serve the wontons surrounded by an understated broth and give my guests only spoons so they don’t cut into the wontons with a knife or fork and spoil the effect. The rille