This recipe for duck wonton soup would be great for anyone looking to throw some variation into their meals. Coming to us from Executive Chef Jess DeGuzman at the award-winning Sunda New Asian restaurant in Chicago, this recipe is sure to excite your taste buds.

Wonton Ingredients:

• 24 wonton wrappers
• 3 lb. pre cooked roasted duck quarters (minced)
• 4 oz. duck skin (finely chopped)
• 1-8 oz. can water chestnuts (drained and chopped)
• 4 oz. c grade foie gras (finely chopped)
• 2 oz. chopped shallots
• 1 oz. minced garlic
• 1 tsp. minced ginger
• 2 tsp. honey
• 1 tbsp. soy sauce

Soup Ingredients:

• 8 cups duck stock
• 8 cups chicken stock
• 1 tbsp. soy sauce
• 1 tbsp. mirin
• 1 tsp. sesame oil
• 1 pinch white pepper
• 1 pinch chili flakes
• salt and pepper to taste

Garnish Ingredients:

• ½ bunch spinach (shredded)
• 2 cups Napa cabbage (julienned)
• 1 cup scallions chopped
• 4 oz. chopped duck skin (fried crispy)

Directions:

For Soup:

Combine soup ingredients and bring to a boil. Then set aside.

For Wonton:

In a bowl mix duck, duck skin, water chestnuts, foie gras, shallots, garlic, ginger, mix well and set aside for 30 min for flavors to blend.

Place 1 tsp of the filling in the center of the wonton.

Use an egg wash to seal wonton together.

To Finish:

Bring 10 cups water to boil and add wontons cook for 4-5 min.

In a separate pot bring soup to a boil.

Transfer soup to individual bowls. Add wontons to the bowls. Top with spinach, Napa cabbage, scallions and crispy duck skin.