Recipes > Appetizers > Duck Manti with Garlic Yogurt Sauce and Cayenne Butter

Duck Manti with Garlic Yogurt Sauce and Cayenne Butter

Name: Duck Manti with Garlic Yogurt Sauce and Cayenne Butter
Total time: 60 min
Cuisine: Middle East
Ingredients: 1 Leg Maple Leaf Farms Duck Confit; 2 Tablespoon Minced Onion; 2 Tablespoon Each Pinenuts, Zante Currants; 1/2 Cup Cooked Rice; 1 Tablespoon Minced Flat Leaf Parsley; As Needed Salt, White Pepper; 2 Cloves Garlic; 1/4 Teaspoon Salt; 2 Cups Goat's Milk Yogurt; 40 Sheets Thin Wonton Skins; 2 Tablespoon Butter; 1/4 Teaspoon Each Paprika, Cayenne Pepper; 6 Flat Leaf Parsley Sprigs

Winner, 2001 Duck Recipe Contest, Chef Harry Crane

Ingredients

1 Leg Maple Leaf Farms Duck Confit
2 Tablespoon Minced Onion
2 Tablespoon Each Pinenuts, Zante Currants
1/2 Cup Cooked Rice
1 Tablespoon Minced Flat Leaf Parsley
As Needed Salt, White Pepper
2 Cloves Garlic
1/4 Teaspoon Salt
2 Cups Goat's Milk Yogurt
40 Sheets Thin Wonton Skins
2 Tablespoon Butter
1/4 Teaspoon Each Paprika, Cayenne Pepper
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.