Duck Manti with Garlic Yogurt Sauce and Cayenne Butter

Duck manti with garlic yogurt sauce and cayenne butter

Winner, 2001 Duck Recipe Contest, Chef Harry Crane

Ingredients

  • 2

    2 Tablespoon Minced Onion

  • 3

    2 Tablespoon Each Pinenuts, Zante Currants

  • 4

    1/2 Cup Cooked Rice

  • 5

    1 Tablespoon Minced Flat Leaf Parsley

  • 6

    As Needed Salt, White Pepper

  • 7

    2 Cloves Garlic

  • 8

    1/4 Teaspoon Salt

  • 9

    2 Cups Goat's Milk Yogurt

  • 10

    40 Sheets Thin Wonton Skins

  • 11

    2 Tablespoon Butter

  • 12

    1/4 Teaspoon Each Paprika, Cayenne Pepper

  • 13

    6 Flat Leaf Parsley Sprigs

Directions

Duck

  • 1

    Remove skin and fat from duck confit; place in heated saute pan. Over medium heat, melt fat. When fat is melted, remove skin and discard. Add onions; sweat until soft.

  • 2

    Remove duck meat form bones, discard tendons; pull into shreds. Mince duck meat after shredding Set aside.

  • 3

    Add pinenuts to onion mixture; stir. Add currants, rice, duck and parsley; heat.

  • 4

    Remove from heat, correct seasoning. Chill, covered in the refrigerator.

Garlic Yogurt Sauce

  • 1

    Make a paste of garlic and approximately 1/4 teaspoon of salt. Mix with yogurt, correct seasoning Chill, covered in the refrigerator.

Wontons

  • 1

    Cut stack of wonton sheets into quarters. This will result in 160 pieces about 1 1/2 inch square.

Assembly

  • 1

    Remove duck mixture from refrigerator and assemble the manti (similar to preparing small ravioli).

  • 2

    Layout about six wonton pieces. Place about 1/2 tsp. of tightly packed duck mixture in center of each wonton.

  • 3

    Moisten outer edge of each piece with water. Place another square on top of filling; press down. With fingers, push sides down to seal edges. Finish sealing by pushing down the edges with fork times.

  • 4

    Place finished manti on a parchment lined sheet pan; cover with a towel to prevent drying. Use the same method to complete all pieces (about 60-80, depending on the size of duck leg).

Cayenne Butter

  • 1

    Place butter in small pan with paprika and cayenne pepper. Melt butter and cook until foam forms; lower heat. Keep warm.

To Serve

  • 1

    Deep fry manti in 325 degree vegetable oil until brown. Remove from oil; drain.

  • 2

    Serve approximately 10 warm pieces as a plated appetizer with a portion of yogurt sauce drizzled with cayenne butter. Garnish with parsley.

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