Wonton Wrappers with Pineapple-Coconut Milk Duck Filling

Wonton wrappers are a wonderful versatile item that I love using. Once filled, they can be steamed or fried, or turned into quick ravioli dishes. In the recipe here I’ve used them to prepare mini egg rolls and cooked ravioli, filled with a delicious duck filling.

This unique filling for the egg rolls was inspired by the Moroccan “cigars”, which are filled with cooked meat, though I gave it a more Asian touch. Using this filling in the cooked ravioli turned out just as wonderful.
The duck is cooked with coconut milk, pineapple and other tasty flavorings, then roughly ground with scallions and fresh ginger. The cooked marinade is also blended and reduced further, to created a tasty, light sauce. The egg rolls are perfect for serving in a finger food buffet, while the ravioli version is best served as light main course.
Though very delicious, this is not a type of dish that can be made quickly, so some advanced planning is required. Once you’ll taste the egg rolls or ravioli, I’m sure you’ll find the dish worth the time invested. Try it and enjoy.

Notes:
* Five spice mix contains cinnamon, star anise, cloves, Sichuan pepper and fennel. It can be found in most supermarkets, or online.

Makes: 30
Prep time: 45 minutes
Marinating time: 3 hours
Chilling time for the cooked duck: overnight
Cooking time: Duck: 1½ hours Wontons/ravioli: 5 minutes

Ingredients:
For the duck:
1 can (13.5 oz/400ml) unsweetened coconut milk
1 Tbs each: rice wine vinegar, toasted sesame oil, coconut or brown sugar, salt, sweet chili sauce, soy sauce,
1 inch (2.5 cm) peeled sliced ginger
1 tsp five spice mix
1 tsp each: red and green curry paste
1 cup chopped fresh pineapple (or canned in pineapple juice)
1 star anise
1.25 lb (570 grams) duck legs
2 scallions, roughly chopped
For the filling:
½ inch (1.25 cm) peeled sliced ginger
1 scallion, roughly chopped
1 Tbs Hoisin sauce
For the fried egg rolls/ravioli:
30 Wonton wrappers
Oil for pan frying
For serving:
Fresh pineapple, small diced
1 scallion, roughly chopped
1 Tbs roasted sesame oil

1. The duck: in a large bowl, mix all the duck ingredients, expect for the duck and scallions. Pour the marinade into a large Ziploc bag and add the duck legs. Seal and keep in the fridge for at least 3 hours, or overnight.

2. When ready to cook, place the duck and marinade in a wide pot and bring to room temperature. Scatter the scallion on top, cover the pot and bring to the boil. Lower the heat to medium-high and cook for 30 minutes. Lower the heat to simmer and cook for 1 hour, until the duck is fully cooked and separates from the bone. Cool to room temperature and place in the fridge overnight.

3. The next day, remove the fat layer (keep it, it’s great for cooking potatoes).
Remove the star anise from the sauce and pour it into a medium pot. Blend to a smooth sauce with a hand blender. Place on high heat and bring to the boil. Lower the heat to medium and cook for about 15 minutes, until the sauce reduces and thickens. Taste and adjust seasonings if needed.

4. The filling: Remove the skin of the duck and separate the meat from the bones. Place the meat in a food processor, fitted with the metal blade. Add the ginger, scallion and Hoisin sauce. Blend briefly, to a form a coarse filling.

5. Place a few wonton wrappers at a time on a cutting board. Brush the sides with water and fold in any way you prefer, as shown in the photos.

6. To cook the ravioli: bring water to the boil in a deep pot. Add a few ravioli at a time and cook for about 3 minutes, until they float. Remove with a slotted spoon. Serve immediately, with the sauce, diced pineapple, scallions and a drizzle of sesame oil.

7. To fry the egg rolls: preheat oil in a large pan over medium-high heat. Add a few egg rolls at a time and fry until golden on both sides. Place on paper towels to absorb extra fat. Pour sauce into a ramekin, add sesame oil and place on a serving plate. Add the fried egg rolls, garnish with the pineapple and scallions and serve immediately.