12 wonton squares (4 in. sq.)
1 egg white
1 teaspoon each, black and white seasame seeds
2 cups hot vegetable oil (350 degrees F)
1 tablespoon Colemans Yellow Mustard Powder
6 oz. rice vinegar
8 oz. olive oil
Salt and pepper to taste
2 cups mixed jullienne vegetables (carrots, green papayas, red bell peppers, and cucumbers
2 large kaiffer lime leaves
2 oz. tatsoi lettuce
2 oz. rocket lettuce
1 small package enoki mushrooms
4 tablespoons hoisin sauce
1/2 teaspoons five spice powder
6 oz. roast duck breast
5 medium sized shiitake mushrooms (sliced)
COOKING METHOD
Heat vegetables over a slow flame until proper temperature has been reached.
Lay wonton skins out flat and brush with egg white, sprinkle sesame seeds over the egg whites evenly.
Fry wonton skins until light brown, remove and drain on paper towel, hold for service in an airtight vessel.
Make mustard vinaigrette by mixing mustard powder with enough cold water to make a loose paste. With wire whip or hand blender, slowly mix in vinegar and then olive oil, test for seasoning and set aside.
Cut vegetables as fine or thinly as possible and set in ice water to make crispy.
Shave the kaiffer lime leaves as thin as possible and add to vegetables.
Wash and dry lettuce and toss with enoki mushrooms. Drain the vegetables and add to the lettuce. Set aside.
Mix the hoisin sauce with the five spice powder, slice duck breast as thin as possible and toss with hoisin sauce and mushrooms.
When ready to serve, set the wonton skins out on a sheet pan and spread duck mixture over the skins evenly. Set in warm oven until just warm (be careful not to burn wontons).
Set a warm wonton skin in the center of 4 plates, toss vegetables or lettuce mix with the mustard vinaigrette, and spoon over duck enough to cover. Repeat with the remaining ingredients until 3 layers have been assembled.
Spoon additional vinagrette around plates and serve.
NOTES
The taste of duck prepared well is a taste that's in a class of its own. Chef Dan Ivarie offers this recipe that's bound to surprise and please guests who think they've had duck before.
SOURCE: Chef Dan Ivarie
