Name: Wonton Chips with Duck Confit
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 2 dozen
Ingredients: 1 small carrot, thinly julienned; 1 tbsp (15 ml) rice vinegar; 1/4 tsp sugar; 1/4 tsp salt; 1 confit duck leg, the meat shredded; 1 tbsp (15 ml) hoisin sauce; 1 tsp (5 ml) sambal oelek; 1 green onion, thinly julienned; 6 wonton wrappers; Black sesame seeds (optional); Vegetable oil, for frying

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, toss the carrot with the rice vinegar, sugar and salt. Let marinate for 15 minutes. Add the duck confit, hoisin sauce and sambal oelek.
- Soak the green onion in a small bowl of cold water for 15 minutes. Drain and set aside on paper towels.
- Meanwhile, cut each wonton wrapper in four to obtain 24 small squares.
- In a skillet over medium-high heat, heat 1/2 inch (1 cm) of vegetable oil. Fry several wonton squares at a time for a few seconds on each side, or until golden brown. Drain and set aside on paper towels.
- Place the wonton chips on the prepared sheet. Top with the duck mixture and reheat in the oven for 5 minutes. Garnish with the green onion and, if desired, sesame seeds.

Wonton Chips with Duck Confit

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Silicone Baking Mat