Growing Chefs! Ontario Sweet Potato, Chevre and Duck Wontons with Orange Chili
Sweet Potato, Chevre and Duck Wontons with Orange Chili
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Ingredients
Sauce
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 400°F.
Pierce sweet potato, place on a small tray, and roast for 40 – 50 minutes until completely tender.
Cool slightly, scoop out flesh, add the melted duck fat and mash until smooth. If there was not enough duck fat left from the confit, substitute melted butter.
In a large bowl combine shredded duck confit, mashed sweet potato, chevre, shallot, garlic, thyme, rosemary, chives and mix until well combined. Season to taste with salt and pepper.
Lay out a wonton wrapper. Place 1 tablespoon of filling in the center, and use a pastry brush to brush around the filling with a little bit of water. Fold the wrapper over so you have a triangle, and gently press down around the filling to remove any air bubbles. You can leave the wonton in a triangle, or you can fold the bottom two corners over and press them together so the wonton stands upright. Place formed wontons onto a baking sheet lined with parchment and dusted lightly with cornstarch.
Get Cooking!
To prepare the sauce, combine all ingredients except cornstarch and water in a small pot and bring to a boil. In a separate bowl, mix cornstarch and water until smooth and then slowly pour into the boiling sauce while whisking. Return to a boil, once thickened, remove from the heat. You can adjust the consistency with more or less cornstarch, and the spiciness with more or less chili flakes.
For the wontons, either use a tabletop fryer set to 350°F or fill a large, tall-sided pot about ¼ full with canola oil and heat to 350°F. Fry the wontons in batches for 2 – 3 minutes or until golden brown, then remove from the fryer and drain on paper towels. Season with salt and pepper and serve with a side of orange chili sauce.
Growing Chefs! Ontario Recipe
Sweet Potato, Chevre and Duck Wontons with Orange Chili
Ingredients
Sauce
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 400°F.
Pierce sweet potato, place on a small tray, and roast for 40 – 50 minutes until completely tender.
Cool slightly, scoop out flesh, add the melted duck fat and mash until smooth. If there was not enough duck fat left from the confit, substitute melted butter.
In a large bowl combine shredded duck confit, mashed sweet potato, chevre, shallot, garlic, thyme, rosemary, chives and mix until well combined. Season to taste with salt and pepper.
Lay out a wonton wrapper. Place 1 tablespoon of filling in the center, and use a pastry brush to brush around the filling with a little bit of water. Fold the wrapper over so you have a triangle, and gently press down around the filling to remove any air bubbles. You can leave the wonton in a triangle, or you can fold the bottom two corners over and press them together so the wonton stands upright. Place formed wontons onto a baking sheet lined with parchment and dusted lightly with cornstarch.
Get Cooking!
To prepare the sauce, combine all ingredients except cornstarch and water in a small pot and bring to a boil. In a separate bowl, mix cornstarch and water until smooth and then slowly pour into the boiling sauce while whisking. Return to a boil, once thickened, remove from the heat. You can adjust the consistency with more or less cornstarch, and the spiciness with more or less chili flakes.
For the wontons, either use a tabletop fryer set to 350°F or fill a large, tall-sided pot about ¼ full with canola oil and heat to 350°F. Fry the wontons in batches for 2 – 3 minutes or until golden brown, then remove from the fryer and drain on paper towels. Season with salt and pepper and serve with a side of orange chili sauce.