Luv-a-Duck Recipes

Delicious duck salads – Fresh and easy, great for Summer!

Duck Wontons in Chilli Oil Sauce

from Everyday Gourmet with Justine Schofield


½ a Luv-a-Duck whole roasted duck, half the skin reserved, bones discarded and meat picked off
4 spring onions, green part kept for garnish
1 x 3 cm piece of ginger, finely grated
1 clove of garlic, minced
½ tsp. Chinese five spice
1 tbs. soy sauce
1 tbs. hoisin sauce
20 square wonton wrappers

Chilli oil sauce
1 tbs. chilli oil
1 tomato, finely diced
1 x 2 cm piece of ginger, peeled and minced
1 clove of garlic, minced
3 tbs. black vinegar
2 tbs. soy sauce
½ tbs. sesame oil
Crispy fried shallots, to garnish

Equipment required

  • Oven tray
  • Chopping board
  • Chefs knife
  • Dessertspoon
  • Tongs
  • Serving plates
  • Bowls

Products used

Whole Duck

Whole Duck


  1. In a food processor, add the duck meat including half of the skin, onion, ginger, garlic, five spice, soy and hoisin. Pulse 5-6 times in the food processor until a rough paste forms. Check seasoning.
  2. Place wonton wrappers on a clean surface and add a heaped teaspoon of the meat mixture in the centre. Fold the wonton wrapper over to form a triangle and seal the parcel. It should resemble a half moon. Repeat the process. Line a baking tray with baking paper and arrange the wontons on the paper. Cover with a damp tea towel and refrigerate until ready to steam.
  3. For the chilli sauce, place the chilli oil, tomatoes, ginger, garlic and vinegar into a medium pot. Turn on to a low heat and warm through for 5-8 minutes. Remove from the heat and add the sesame oil.
  4. Place a medium to large steamer basket, lined with baking paper over a pot of simmering water and in one single layer arrange the dumplings. Steam for 4-5 minutes.
  5. Divide the chilli oil sauce into 4 shallow bowls and then top with the dumplings. Garnish with the remaining very finely sliced spring onions and sprinkle of fried shallots.

LUV to Show You How

Products used

Whole Duck

Whole Duck

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