Duck & Pear Wontons 


I recently found myself craving wontons and decided that the best way to find ones I liked was to make them myself. I had always been intimidated by the prospect of making these bite sized morsels but much to my surprise, and delight, while time consuming, they are incredibly easy to make.

As wontons are small items and you want to experience each of the flavors and ingredients in every bite, you want to make sure each of the ingredients is finely chopped. Never one to waste a delicious ingredient, I used my rendered duck fat as the oil for sautéing the remaining ingredients. If you don’t have duck fat you can substitute vegetable oil. (But I think that duck fat adds more flavor to the dish). Because the wontons taste best when they are freshly steamed, you can make them ahead of time then cook them when you are ready to eat.

And now that I’ve made them, they are sure to make a regular appearance in my kitchen. Simply put, they are delicious.



2 skin-on duck breasts

2 tablespoons vegetable oil (or duck fat)
2 pears, peeled cored, and diced small
1 cup Chinese cabbage, finely shredded
1 teaspoon Chinese five-spice powder
2  cloves garlic, minced
4 green onions, minced
2 teaspoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
40  wonton skins

1/2 cup of your favorite soy or dipping sauce

  • Place the duck breasts, skin side down, in a cold cast iron skillet set over low heat.
  • Slowly render the fat off of the duck breasts until the meat is medium rare. Remove the duck from the pan and allow to cool.
  • Heat the duck fat in the skillet set over medium-high heat. If you don’t have enough fat add additional oil to total 2 tablespoons.
  • Add the diced pears, Chinese cabbage, garlic and green onion to the pan and saute for one minute.
  • Sprinkle the mixture with Chinese five spice mixture and cook for an additional minute.
  • Remove from the heat and add in the cilantro and season with salt and pepper.
  • When then the duck is cool enough to handle, remove the skin from the meat and dice the breast.
  • Add it to the cabbage mixture and stir well to combine.
  • Working with one wonton wrapper at a time, place a small amount of the duck mixture in the center of each wrapper.
  • Moisten the edges of the wrapper with a small amount of water then bring the edges together to form a pocket, pinching the edges to seal.
  • Set aside and repeat until all of the wonton wrappers have been used.
  • Working in batches, (be careful not to crowd the wontons) steam the wontons in a steaming basket until the wontons are translucent. This should take about 4-5 minutes per batch.
  • Serve immediately dipped into your favorite sauce.

Yields: 40 wontons


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