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