Sous Vide Duck Wontons with Duck Cracklings
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Ingredients for 2
1 (8-ounce) skin-on duck breast
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons minced onion
2 teaspoons grated fresh ginger
2 small red Thai chiles, minced
1 (12-ounce) packet wonton skins
1 teaspoon finely chopped scallion
Pinch black sesame seeds
Pinch white sesame seeds
Pinch dried chile flakes
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
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Step 2
Remove the skin from the duck breast and reserve. Place skinless breast in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.
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Step 3
Meanwhile, mix soy sauce and rice wine vinegar in a bowl. Set aside for serving.
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Step 4
About 10 minutes before the duck is finished, slice the reserved skin into 1/2-inch (1-cm) cubes. Fry the skin in a medium skillet over medium-high heat until fully rendered and crisp, 7 to 10 minutes. Transfer to a paper towel-lined plate.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the duck from the bag and pat dry. Slice into small dice. Discard any cooking liquid.
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Step 1
Heat the sesame oil in a medium skillet over medium-high heat. Add the garlic, onion, ginger, and chiles and cook, stirring frequently, until aromatic, 1 to 2 minutes. Remove from the heat and toss with the duck.
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Step 2
Bring a large pot of water to a boil over high heat.
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Step 3
Place 1 heaping teaspoon duck mixture in the center of a wonton skin. Use your finger to dab water along the edges of the wrapper and fold into a triangle. Seal the edges. Repeat until all of the filling has been used.
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Step 4
Reduce the heat under the water to medium and add the wontons. Cook just until skin is softened, 1 to 2 minutes. Using a slotted spoon, transfer the wontons to a bowl.
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Step 5
Drizzle soy sauce mixture over the wontons. Top with scallions, sesame seeds, chile flakes, and crisp duck skin. Serve.