Red Curry Duck Wonton Napoleons |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Roast ducks are readily available at Chinese markets and for takeout from many Chinese restaurants. Since red curry pastes vary in heat, we suggest tasting a tiny bit of the one you buy before using it. Ingredients:
1/2 cup minced scallion plus 1 whole scallion (1 bunch) |
1/2 cup finely chopped fresh cilantro plus 8 small fresh sprigs (1 large bunch) |
2 cups plus 1/4 cup vegetable oil |
1/4 cup minced peeled fresh ginger |
2 tablespoons minced garlic (3 to 4 large cloves) |
2 to 6 teaspoons thai red curry paste |
1 (3-pound) roast duck, meat cut into 1/2-inch dice (3 cups) |
1 (1-pound) firm-ripe mango, peeled, pitted, and cut into 1/3-inch dice |
1 cup diced (1/3 inch) fresh or canned pineapple (6 ounces) |
1/2 cup diced (1/3 inch) red bell pepper |
24 (4-inch) square wonton wrappers |
Directions:
1. Cut whole scallion crosswise into 2-inch pieces, then cut lengthwise into thin strips and chill, along with cilantro sprigs, in a bowl of ice and cold water (to crisp and curl) about 1 hour.
2. Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1/4 cup oil, swirling wok to coat, and heat until it begins to smoke. Add minced scallion, ginger, and garlic and stir-fry until softened, about 2 minutes. Add red curry paste (to taste) and stir-fry, breaking up lumps, 1 minute. Add duck and stir-fry 2 minutes. Transfer duck mixture to a large bowl and cool slightly.
3. Add mango, pineapple, bell pepper, chopped cilantro, and salt and pepper to taste to duck mixture.
4. Heat remaining 2 cups oil in cleaned wok over moderate heat until it registers 390°F on thermometer. Fry wonton wrappers, 1 at a time, turning over once, until golden, about 30 seconds each. Transfer with tongs to paper towels to drain.
5. Drain scallion strips and cilantro sprigs in a sieve and pat dry.
6. Put a wonton wrapper on a plate and top with 2 to 3 tablespoons duck mixture. Repeat layering twice, ending with duck mixture. (Napoleon will have 3 wonton layers.) Top with a cilantro sprig and a few scallion strips. Make 7 more napoleons in same manner.
7. Cooks' notes:
8. · Duck mixture can be prepared 6 hours ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using. · Wontons can be fried 1 hour ahead and kept at room temperature.
9. *Available at Asian markets, some supermarkets, and Temple of Thai (877-811-8773).
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