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Shredded duck confit, shrimp chips, shiitake and green onions with honey, fresh chives

Brunch, Gluten free, Salted, Vegetables and Fruits, Duck

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.

Note

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

Ingredients

Recipe for 12 tapas

For the duck mixture

1 Unit(s)

Confit duck leg

6 Unit(s)

Shiitake

0.50 Unit(s)

Red onion

1 Clove(s)

Garlic

2 Sprig(s)

Basil

2 Sprig(s)

Mint

15 Ml

Black sesame seeds

15 Ml

Soy sauce

15 Ml

Honey

2 Unit(s)

Green onion

2 Tbsp

White and black sesame seeds

For the crispy Wonton

24 Unit(s)

Shrimps chips

100 Ml

Vegetable oil

Shredded duck confit, shrimp chips, shiitake and green onions with honey, fresh chives

Preparation time: 30 min

Preheat your Deep frier at 425 °F

General preparation

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.

Sauté the sesame seeds in a hot frying pan, just until toasted.
Crispy shrimps chips preparation

Put the shrimp chips in the deep fryer, drain well and place on a baking tray with kitchen paper.
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

Arrange the duck confit mixture on the crispy shrimp chips and serve immediately.