Goûts de France: Duck Wontons with Orange Lime Marmalade (Dairy Free)

I always loved eating canard, or duck, as a kid but have shied away from cooking it as an adult. I guess I thought duck was hard to prepare, or maybe it’s because my husband told me he wasn’t a fan. Chicken, like most people, has been our go to bird. But after traveling to France and trying different preparations of duck, my husband was finally won over. So I’ve been experimenting with my old feathered friend and it has become the new star on our dinner table. I even learned to butcher a duck online and amazed how easy it was. My Duck Wontons with Orange Lime Marmalade recipe, is a savory sweet juicy bundle of mouth watering goodness. I’m excited, now, to create more recipes using duck. Bon Appetit!

Orange Lime Marmalade Ingredients

13 oz. jar of orange marmalade (about 1 cup. I use Mediterranean Organic)
Juice of 2 fresh limes (about ½ cup)
Zest of 1 lime (about 1 teaspoon)
2-3 tablespoons of mint, chiffonade
1/8-1/4 teaspoon ground red pepper, to taste

Orange Lime Marmalade Instructions

In a small bowl, mix together the orange marmalade, lime juice, lime zest, mint, and ground red pepper. Set aside.

Duck Wonton Ingredients

2 duck breasts cut into chunks, skin removed
2 tablespoons soy sauce
2 cloves garlic, chopped
2 tablespoons fresh ginger, chopped
3 green onions, diced
1 package wonton wraps
½ tablespoon cornstarch
½ cup water
½ teaspoon sesame oil (I use Eden Hot Pepper Sesame Oil for an extra kick)
Vegetable oil for frying

Duck Wonton Instructions

In a food processor, add duck breast chunks, soy sauce, chopped garlic, chopped ginger, and chopped green onions. Pulse until the wonton filling is well incorporated and smooth, scraping the sides with a spatula as needed.

In a small bowl, mix together the cornstarch, water, and sesame oil. This is your seal for the wontons.

Keep ½ of your wonton wrappers in the fridge to keep them cool, otherwise they’ll become sticky. Put one teaspoon of the wonton filling from the food processor into the center of the wonton wrap.

Dip your finger into the cornstarch mixture and moisten the edges of the wrap. Fold over into a triangle and seal.

Then moistened the tips and pinch them together.

Place wontons on a baking sheet in a single layer.

When you’re done filling and folding the wontons, place the baking sheet in the freezer for about 10 minutes. This will firm them up before frying. You may also choose to freeze them for a later date. Just make sure you cover with plastic wrap.

Line a plate or pan with paper towels to drain excess oil from cooked wontons. Set aside. Heat oil to 375 degrees and fry four wontons at a time for about 4 minutes, or until golden brown and cooked through. If you don’t have a fryer, just make sure to use enough oil in the pan to cover the wontons (it may only take 2 minutes to cook on the stove so watch closely). Place cooked wontons on the paper towels to drain. Serve on an elegant dish with Orange Lime Marmalade.

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Goût de France: Thanks, Mom!

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