Duck Confit Wonton Taco

Submitted by: Susan Nelson, Executive Chef, Anglebrook Golf Club, Lincolndale, N.Y

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
3 wonton skins
2.5 oz. duck confit
2 tbsp. plum sauce (see recipe below)
1/2 cup sour cream
1/4 bunch cilantro
salt and pepper to taste
jicama, pea sprouts and ricotta salata cheese (for garnish)

For the plum sauce:
Amt Ingredient
2 tbsp. veal or duck demi-glace
1 tsp. plum sauce
3 tbsp. brown sugar

Procedure:
• Take wonton skins and using a three-inch round cutter, cut circle out of each skin.
• Form in taco basket and deep fry; remove and hold at room temperature.
• Toss duck confit in plum sauce.
• Assemble duck mixture in wonton shell.
• Sprinkle with fine-julienned jicama and pea sprouts and small pieces of ricotta salata.
• Drizzle with cilantro cream (fine chop cilantro and mix into sour cream, season with salt and black pepper).
• Serve at room temperature.