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4 Duck legs, confit and finely shredded
1/2 cup of dried cherries, chopped
2 scallions, finely chopped
2 cloves garlic, minced
Zest of 1 orange
1/2 teaspoon cinnamon
2 green onion, sliced very thin on the bias (for garnish)
Salt to taste
24 wonton wrappers

Combine all of the ingredients in a bowl. Lay out all of the wrappers. Place a tablespoon of the filling in the center of each wonton. Moisten each edge of the wonton with water and seal with your fingers.

Watermelon Radish:
2 watermelon radish, skin peeled, thinly sliced
1 cup apple cider vinegar
1 cup water
2 tablespoons sugar
2 teaspoons kosher salt

In a sauce pan heat the vinegar, water, sugar, salt. Bring to a boil. Add the watermelon
radish and immediately remove from the heat and cool in the refrigertor overnight.

1 cup brown sugar
1/2 cup of water
Juice of 1 lemon
1/2 cup fish sauce
Juice of 2 oranges
2 teaspoons sesame oil
1/2 soy sauce
2 cups red wine
2 cups water
3 star anise
2 cloves

In a sauce pan, combine the brown sugar, water, lemon juice. Cook until the sugar has
achieved a pretty dark color. Add the remaining ingredients. Cool until slightly reduced.
Remove the star anise and cloves.

Heat a bamboo steamer over simmering water. Steam the wontons until opaque.
Divide the wontons among 6 bowls and divide the broth over each. Top with pickled
watermelon radish. Sprinkle with green onion, if desired.

Serves 6

Enjoy with J.Christopher 2015 Dundee Hills, “Sandra Adele” Pinot Noir
Chef Abby McManigle, Executive Chef, Brooks Winery