Roasted Duckling with Foie Gras Wonton, Wong Bok and Shiitake Stew, Orange-Soy Glaze and Homemade California Golden Raisin-Apricot Chutney

Submitted by: Paul Wade

California golden raisins and apricots in a spicy chutney to accent duckling and foie gras wontons.



    Orange-Soy Glaze

    • 2 cups fresh orange juice
    • 1/2 cup chopped fresh basil
    • 1/2 cup chopped kumquats
    • 1/2 cup chopped fresh cilantro
    • 1/4 cup chopped fresh gingerroot
    • 2 stalks lemongrass
    • 1/2 cup brown sugar

    California Golden Raisin-Apricot Chutney (yields 4 cups)

    • 1 cup chopped dried apricots
    • 2 cups California golden raisins
    • 2 tablespoons minced fresh garlic
    • 2 tablespoons minced fresh gingerroot
    • 1/2 cup brown sugar
    • 1/2 teaspoon ground star anise
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground Szechwan peppercorns
    • 1 cup diced onions
    • 3 cups rice vinegar
    • 2 cups mirin
    • 2 teaspoons sesame oil
    • 1 teaspoon Vietnamese chile paste


    • 8 duck legs
    • Ground cumin
    • Cinnamon
    • Salt and pepper
    • 1 cup carrots, chopped
    • 1 cup celery, chopped
    • 1 cup onion, chopped
    • 1/2 cup chopped fresh gingerroot
    • 2 cups white wine
    • Chicken stock to cover
    • 1 sprig of fresh thyme
    • 2 cloves star anise
    • 8 duck breasts
    • Salt and pepper, to season
    • Oil, as needed

    Wong Bok and Shiitake Stew

    • 2 tablespoons olive oil
    • 1 cup chopped bacon
    • 2 tablespoons minced fresh garlic
    • 2 tablespoons minced fresh gingerroot
    • 6 cups chopped Napa cabbage
    • 1 cup shiitake mushrooms, stemmed and sliced
    • 1 1/2 teaspoons sesame oil
    • 2 tablespoons soy sauce
    • 1/4 cup chopped fresh parsley

    Foie Gras Wonton

    • 4 ounce good-quality foie gras, cleaned and diced
    • 1 cup chopped sweet peas
    • 1/4 cup sliced almonds, toasted
    • Salt and pepper; to taste
    • 16 wonton skins
    • Egg wash
    • Oil; for frying


    Orange-Soy Glaze

    Combine all ingredients in a large, heavy-bottomed saucepan; cook over medium-low heat until almost no liquid remains. Cool mixture slightly and then purée in a food processor.

    Raisin-Apricot Chutney

    Combine all ingredients in a large, heavy-bottomed saucepan, cook over medium-low heat until almost no liquid remains. Cool mixture slightly and then purée mixture in a food processor.

    Braise Duck Legs

    Season duck legs with ground cumin, cinnamon, salt and pepper. Heat oil in a large, heavy-bottomed saucepan or roasting pan over medium heat; add duck legs; sear until browned. Add carrots, celery, onion and ginger; sauté for 5 minutes or until translucent. Deglaze pan with white wine and add enough chicken stock to cover duck legs. Add a sprig of fresh thyme and a few cloves of star anise. Cover pan and braise duck legs for 2 hours at low heat or until meat is tender. Remove duck legs from liquid and place on a sheet pan.

    Wong Bok and Shiitake Stew

    In a hot sautépan, heat olive oil; add bacon and render fat. Add garlic and ginger, stirring constantly. Add cabbage and shiitakes; sauté until cabbage is wilted. Pour in sesame oil and soy sauce; continue cooking for 10 minutes at medium heat. Stir in parsley.

    Foie Gras Wonton

    Combine first 4 ingredients. Egg wash a wonton skin and place a small bit of filling in center of wrapper. Place another wonton on top of first and press to seal edges. Repeat process until you have 8 filled wontons. Sauté wontons until lightly browned.

    Duck Breasts

    Preheat oven to 325°F.

    In a large oven-proof sautépan, heat some fat. Season duck breasts. Add breasts to pan, skin side down, and sauté until skin is crisp. Place pan in oven and cook duck breasts to medium-rare or medium.

    To Serve

    Reheat duck legs on a sheet pan in a hot oven. Slice duck breasts.

    Place a portion of wong bok and shiitake stew on each plate with a duck leg on top of stew. Fan duck breasts in front of leg. Drizzle orange-soy glaze over duck. Garnish with foie gras wonton and plum sauce.

    Nutrition Facts Per Serving

    Calories 1390 (38% from fat); Total Fat 58g (sat 16g, mono 30g, poly 9g, trans 0g ); Cholesterol 310mg; Protein 69g; Carbohydrate 126g; (Dietary Fiber 8g; Sugars 89g; ); Iron 12mg; Sodium 1060mg; Calcium 202mg; Potassium 1295mg

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