St. Francis Winery & Vineyards

Recipes

Asian Duck on a Wonton Suggested Wine: Merlot

Ingredients:	2 pounds duck thigh meat 1/4 cup vegetable oil 2 teaspoons Chinese five spice 1/4 cup soy sauce 4 cups chicken stock 1 package wonton wrappers Oil for frying Hoisin sauce

Directions:	Preheat oven to 325 degrees. Heat the oil over a high flame in a large oven proof pot. Season the duck meat with the Chinese five spice. Sauté the duck meat in oil until golden brown. Add the soy sauce and chicken stock. Place the duck in oven, and roast for about 2 two hours or until tender. Remove duck meat from the liquid and let cool. Bring the braising liquid to a slow boil and reduce down to 2 cups. Shred the meat and add to the liquid. Using a cookie cutter, cut wonton wrappers into 2-inch rounds. Fry the wontons until golden brown and drain on paper towels. Place about 1 tablespoon braised duck mixture on the wonton, and then drizzle with the hoisin sauce. Remaining braised duck freezes well.