Asian Duck Confit Wonton Tacos
Adapted by StarChefs.com
November 2006
Yield: 40 Servings
INGREDIENTS:
Sweet and Sour Maple Sauce
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
1 tablespoon ginger, chopped
16 ounces ketchup
1 cup soy sauce
¼ cup fish sauce
3 cups mirin
2 cups rice wine vinegar
Juice of 3 limes
½ cup sesame oil
½ cup sweet soy sauce
½ cup sesame seeds, toasted
½ cup black sesame seeds
½ cup green onion, sliced
½ block tamarind, dissolved and strained
1 cup hoisin sauce
1 cup plum sauce
2 cups maple syrup
½ cup sweet Thai chili sauce
½ cup cilantro, chiffonade
salt and pepper
Basil Cilantro Cream
1 cup basil, blanched
1 cup cilantro, blanched
4 cloves garlic confit
1 cup extra virgin olive oil
Juice of 1 lemon
1 cup sour cream
½ cup heavy cream
Pinch of sugar
Pinch of cayenne pepper
Tabasco, to taste
salt and white pepper
Taco Shells
40 gyoza skins
oil for frying
Pea Shoot Salad
Juice of 1 lemon
Juice of 1 lime
1 cup Champagne vinegar
1 shallot, minced
2 teaspoons salt
2 teaspoons pepper
1 cup basil
1 cup mint
½ cup honey
Pea shoots
To Assemble and Serve
20 duck legs, confited
1 pound ricotta salata
METHOD:
For the Sweet and Sour Sauce:
Simmer all of the ingredients in a large sauce pan over medium heat. Cook until a nice sauce consistency and then proceed to reduce by half. Reserve, keeping warm.
For the Basil Cilantro Cream:
Purée the basil, cilantro, garlic and olive oil. Mix the purée with lemon, sour cream, heavy cream, sugar, cayenne and Tabasco. Season with salt and pepper and reserve, keeping cool.
For the Taco Shells:
Place the gyoza skins in a taco former tray and fry in oil until golden.
For the Pea Shoot Salad:
Combine lemon, lime, vinegar, shallot, salt and pepper. Place in a blender with the basil, mint and honey and slowly add the olive oil. Toss the vinaigrette with pea shoots.
To Assemble and Serve:
Remove the duck meat from the leg bones and shred, then toss in Sweet and Sour Maple Sauce, reserving a little sauce. Place the duck in a taco shell and sprinkle with ricotta salata and Pea Shoot Salad. Top with additional Sweet and Sour Maple Sauce and Basil Cilantro Cream.
Wine Pairing:
A Cava or Blanc de Blanc Champagne.
