Sous Vide Duck Wontons with Duck Cracklings

Silky wonton wrappers are filled with juicy sous vide duck and served in a soy-based sauce. The duck crackling cubes add a fantastic crunchy element to the dish.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:40

Recipe Time: 01:30

Temperature : 134.6F / 57C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
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.
3. Meanwhile, mix soy sauce and rice wine vinegar in a bowl. Set aside for serving.
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.

Finishing Steps

1. 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.
2. 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.
3. Bring a large pot of water to a boil over high heat.
4. 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.
5. 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.
6. Drizzle soy sauce mixture over the wontons. Top with scallions, sesame seeds, chile flakes, and crisp duck skin. Serve.