In a large, heavy-bottomed saucepan, combine stock, lemongrass, palm sugar, garlic and star anise. Bring to a boil over high heat. Add wontons and simmer for 3-4 mins.
Distribute bok choy, noodles, wontons and duck between serving bowls. Ladle soup over top. Add fish sauce to taste then sprinkle with spring onions and sliced chili. Serve with lime wedges.
Line each cup with a wonton wrapper, pressing them down so
Preheat oven to 350\u00b0F. Grease 2 (12-cup) mini muffin pans.
Press wonton wrappers into recesses and lightly coat with oil. Bake for 8 mins, or until golden brown. Remove from muffin pans and let cool.
Arrange sliced duck on a baking tray, cover with foil and bake for 10 mins.
Whisk together hoisin sauce and soy sauce in a medium bowl. Add duck, cilantro and chopped spring onions and mix to combine. Spoon into wonton cases and top with thinly sliced spring onions.
ntil bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles
Combine duck, spring onions, hoisin sauce and ginger. Distribute between wonton wrappers. Brush edges lightly with water and roll up to enclose filling.
Heat oil in a wok over medium heat. Working in batches, deep-fry wontons for 2-3 mins, until golden and cooked through. Drain on paper towels. Serve immediately with hoisin sauce.
oup: In a stockpot, combine duck carcass, water, stock, garlic, ginger
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
er low heat. Remove the duck legs from the refrigerator.
igh heat. Break up the duck bones and sear them on
or easy handling have the duck half frozen, remove the skin
For the duck breasts:
Score the duck on the skin
This recipe yields a succulent roast duck, every morsel of which is
nto the skin of the duck. Place in a roasting pan
icrowave oven heat up the Duck (or other poultry of your
owels.
Brush the duck liberally with the soy
Remove giblets from inside the duck. Remove the excess fat that
gar called for in this recipe resembles honey.
This and
an large enough to hold duck (roasting pan is good), as
emove the bag from the duck cavity that contains the giblets