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Duck confit crunchy wonton salad, shiitake, green onion and honey

Tapas, Salted

Crispy fried wonton triangles, topped with a mixture of shredded duck confit, shiitake mushrooms, basil, mint and green onion in a sweet and savoury sauce.


Recipe for 12 tapas

For the duck mixture

1 Unit(s)
Confit duck leg
6 Unit(s)
0.50 Unit(s)
Red onion
1 Clove(s)
2 Sprig(s)
2 Sprig(s)
15 Ml
Black sesame seeds
15 Ml
Soy sauce
15 Ml
2 Unit(s)
Green onion

For the crispy Wonton

6 Square(s)
Wonton wrappers
100 Ml
Vegetable oil
  • Vegetable oil
Duck confit crunchy Wonton salad, shiitake, green onion and honey

Preparation time: 30.00 min

Preheat your four at 425.00 °F

  • General prreparation

    Remove the duck flesh from the bone and shred it with a fork. Slice the red onion, green onion and shitake. Chop the mint and basil leaves.

  • Crispy wonton preparation

    Deep the wonton in the vegetable oil, remove the exceeding oil with your fingers, put it on a baking tray with a parchement paper, cook it in the oven for five minutes until it's nice and crispy.

  • Duck mixture preparation

    In a hot frying pan, drizzle a little bit of canola oil and start cooking the red onion with the shiitake mushrooms. Cook for 3 minutes, then add the garlic and duck. Add the soy sauce and honey. Let it simmer until there is no more liquid in the pan. Remove from the heat. Add the fresh herbs, green onion and the sesame seeds. Mix well.

  • To serve

    Place a small portion of dressed arugula on your plate in a lengthwise manner. Place the crispy Wonton on top. Finish by serving a little bit of the duck mix on top of each wonton.

The fresh herbs give all the freshness to this recipe. Feel free to replace them with Thai basil or cilantro for an interesting variation.

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