Red Curry Duck Wonton Napoleons Recipes

RED CURRY CHICKEN WONTONS WITH PLUM SAUCE

Steps:

• Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
• Lay out 10 wonton wrappers in a row. Put 1 heaping teaspoon of the chicken mixture into the center of each square. Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten 1 point and press them together to form a bishop's hat. Repeat with the remaining wontons and freeze. The recipe may be made up to this point 1 week in advance.
• Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 seconds. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes. Remove and let the excess oil drain. Garnish with chopped chives and serve with Golden plum sauce on the side.

RED CURRY DUCK WONTON NAPOLEONS

Steps:

• Cut whole scallion crosswise into 2-inch pieces, then cut lengthwise into thin strips and chill, along with cilantro sprigs, in a bowl of ice and cold water (to crisp and curl) about 1 hour.
• Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1/4 cup oil, swirling wok to coat, and heat until it begins to smoke. Add minced scallion, ginger, and garlic and stir-fry until softened, about 2 minutes. Add red curry paste (to taste) and stir-fry, breaking up lumps, 1 minute. Add duck and stir-fry 2 minutes. Transfer duck mixture to a large bowl and cool slightly.
• Add mango, pineapple, bell pepper, chopped cilantro, and salt and pepper to taste to duck mixture.
• Heat remaining 2 cups oil in cleaned wok over moderate heat until it registers 390°F on thermometer. Fry wonton wrappers, 1 at a time, turning over once, until golden, about 30 seconds each. Transfer with tongs to paper towels to drain.
• Drain scallion strips and cilantro sprigs in a sieve and pat dry.
• Put a wonton wrapper on a plate and top with 2 to 3 tablespoons duck mixture. Repeat layering twice, ending with duck mixture. (Napoleon will have 3 wonton layers.) Top with a cilantro sprig and a few scallion strips. Make 7 more napoleons in same manner.

RED DUCK CURRY

Steps:

• To prepare the Red Curry Paste:
• In a blender, combine all of the ingredients. Add a splash of water to help it blend easily. Blend until well mixed to a fine texture. Cook the paste in the oil until the paste is well cooked, about 7 to 10 minutes.
• Preparation for Red Duck Curry:
• Into a large saucepan over medium heat, add cooking oil and red curry paste and stir well. Add half of the coconut milk and gently stir. Add the duck, apple eggplant, pea eggplant, tomatoes, pineapple, and lychee. Bring to a boil and cook uncovered until vegetables are tender. Add the fish sauce and sugar to desired sweetness. Remove from heat and add the chili, basil, kaffir lime leaves and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

DUCK CURRY

Steps:

• Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
• Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
• Add garlic and chilli and cook for 2 minutes.
• Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
• Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
• Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
• Add the duck and simmer for 10 minutes.
• Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.

JASMINE RICE AND RED CURRY CHICKEN WONTON BOWLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
• Prepare rice according to package directions.
• Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
• Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.

JASMINE RICE AND RED CURRY CHICKEN WONTON BOWLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
• Prepare rice according to package directions.
• Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
• Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.