Home » Roasted Duckling with Foie Gras Wonton, Wong Bok and Shiitake Stew, Orange-Soy Glaze and Homemade California Golden Raisin-Apricot Chutney

Recipe

Roasted Duckling with Foie Gras Wonton, Wong Bok and Shiitake Stew, Orange-Soy Glaze and Homemade California Golden Raisin-Apricot Chutney

by: Chef Paul Wade

California golden raisins and apricots in a spicy chutney to accent duckling and foie gras wontons.
Details
  • Yields 4 cups chutney
  • Serves:
INGREDIENTS
Orange-Soy Glaze
  • 2 c. fresh orange juice
  • 1/2 c. chopped fresh basil
  • 1/2 c. chopped kumquats
  • 1/2 c. chopped fresh cilantro
  • 1/4 c. chopped fresh gingerroot
  • 2 stalks lemongrass
  • 1/2 c. brown sugar
California Golden Raisin-Apricot Chutney
  • 1 c. chopped dried apricots
  • 2 c. California golden raisins
  • 2 tbsp. minced fresh garlic
  • 2 tbsp. minced fresh gingerroot
  • 1/2 c. brown sugar
  • 1/2 tsp. ground star anise
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground Szechwan peppercorns
  • 1 c. diced onions
  • 3 c. rice vinegar
  • 2 c. mirin
  • 2 tsp. sesame oil
  • 1 tsp. Vietnamese chile paste
Duck
  • 8 duck legs and breasts
  • Ground cumin
  • Cinnamon
  • Salt and pepper
  • 1 c. carrots, chopped
  • 1 c. celery, chopped
  • 1 c. onion, chopped
  • 1/2 c. chopped fresh gingerroot
  • 2 c. white wine
  • Chicken stock to cover
  • 1 sprig of fresh thyme
  • 2 cloves star anise
  • 8 duck breasts
  • Salt and pepper, to season
  • Oil, as needed
Wong Bok and Shiitake Stew
  • 2 tbsp. olive oil
  • 1 c. chopped bacon
  • 2 tbsp. minced fresh garlic
  • 2 tbsp. minced fresh gingerroot
  • 6 c. chopped Napa cabbage
  • 1 c. shiitake mushrooms, stemmed and sliced
  • 1-1/2 tsp. sesame oil
  • 2 tbsp. soy sauce
  • 1/4 c. chopped fresh parsley
Foie Gras Wonton
  • 4 oz. good-quality foie gras, cleaned and diced
  • 1 c. chopped sweet peas
  • 1/4 c. sliced almonds, toasted
  • Salt and pepper, to taste
  • 16 wonton skins
  • Egg wash
  • Oil, for frying
PROCEDURE
Orange-Soy Glaze
Combine all ingredients in a large, heavy-bottomed saucepan; cook over medium-low heat until almost no liquid remains. Cool mixture slightly and then purée in a food processor.
Raisin-Apricot Chutney
Combine all ingredients in a large, heavy-bottomed saucepan, cook over medium-low heat until almost no liquid remains. Cool mixture slightly and then purée mixture in a food processor.
Braise Duck Legs
Season duck legs with ground cumin, cinnamon, salt and pepper. Heat oil in a large, heavy-bottomed saucepan or roasting pan over medium heat; add duck legs; sear until browned. Add carrots, celery, onion and ginger; sauté for 5 minutes or until translucent. Deglaze pan with white wine and add enough chicken stock to cover duck legs. Add a sprig of fresh thyme and a few cloves of star anise. Cover pan and braise duck legs for 2 hours at low heat or until meat is tender. Remove duck legs from liquid and place on a sheet pan.
Wong Bok and Shiitake Stew
In a hot sautépan, heat olive oil; add bacon and render fat. Add garlic and ginger, stirring constantly. Add cabbage and shiitakes; sauté until cabbage is wilted. Pour in sesame oil and soy sauce; continue cooking for 10 minutes at medium heat. Stir in parsley.
Foie Gras Wonton
Combine first 4 ingredients. Egg wash a wonton skin and place a small bit of filling in center of wrapper. Place another wonton on top of first and press to seal edges. Repeat process until you have 8 filled wontons. Sauté wontons until lightly browned.
Duck Breasts
Preheat oven to 325°F.

In a large oven-proof sautépan, heat some fat. Season duck breasts. Add breasts to pan, skin side down, and sauté until skin is crisp. Place pan in oven and cook duck breasts to medium-rare or medium.
To Serve
Reheat duck legs on a sheet pan in a hot oven. Slice duck breasts.

Place a portion of wong bok and shiitake stew on each plate with a duck leg on top of stew. Fan duck breasts in front of leg. Drizzle orange-soy glaze over duck. Garnish with foie gras wonton and plum sauce.
Nutrition Information (per serving)
Calories 0(0% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g); Cholesterol 0mg; Protein 0g; Carbohydrates 0g; Fiber 0g; Iron 0mg; Sodium 0mg; Calcium 0mg