![]()
by Chef Ken Goff
Makes 4 servings
Ingredients for Filling:
1/4 cup finely diced yellow onions
1 Tbsp. sesame oil
1 tsp. minced garlic
3 cups finely shredded green cabbage, chopped fine
6 oz finely shredded duck meat
(skin on duck thighs slow cooked
with pepper, ginger, juniper, anise,
salt, allspice, cinnamon)
1 tsp. ground ginger
2 pinches cayenne
3/4 tsp. ground star anise
1 tsp. kosher salt
Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well. Return pan to heat and cook, stirring for 1 minute (garlic should color a little). Add cabbage and cook for 1 minute, tossing well. Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.
Ingredients for Sauce:
1-1/2 cups diced rhubarb
2 very thin, full slices of leek (white)
2 Tbsp. finely sliced lemongrass
1/4 cup finely sliced ginger, peeled
1 cup dark meat stock
1-1/2 cups chicken stock
1/2 cinnamon stick, crushed
1/4 cup orange juice
3/4 cup granulated sugar
1/2 cup light corn syrup
1 Tbsp. whole black peppercorns,
crushed just before using
1 clove
2 Tbsp. soy sauce
6 Tbsp. whole butter
Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.
Procedure for Stuffing Wontons:
Layout 8 egg roll skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the egg roll skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.
Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute. Turn each over and sear the other side. Add the sauce and cook for about 2 minutes. Add the 6 Tbsp. whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce. Garnish with crispy fried leek julienne or scallions sliced very long on the bias.
Kate's Global Kitchen for June, 2001:
06/02/01 One Husky Little Tomato: Mexico's Tomatillo UnwrappedComing in July-August: The Big Grilling Guide & The Haiku of Food Contest
Copyright © 2001, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page created June 2001

Return to the
Global Gourmet®
Main Page

Summer Recipes,
Picnic Ideas
& Grilling Tips
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Everything Kitchens
Coffee Makers, Blenders
Espresso Machines
The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts
Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts
Tenerife
Weight Loss Diet
Women's Vests
Vending Machines
Cheap Hotels
Cheap Holidays
Holiday Cottages