Duck and Asian Pear Wonton Soup Recipe

Duck and Asian Pear Wonton Soup Recipe

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45 juta s/d 2.5 milyar listing 2017
Duck and Asian Pear Wonton Soup Recipe Duck and Asian Pear Wonton Soup Recipe Asian pears, which are found from Korea to Thailand, have less sugar and juice than other pears. If you’re going to substitute, use an unripe pear. Garnish by floating sections of very thin starfruit that the diner can remove or eat. Ingredients : 1 pound (454 g) ground duck breast 1 teaspoon (5 mL) five-spice powder 1 tablespoon (15 mL) honey 1 tablespoon (15 mL) teriyaki sauce 3 fresh Thai chiles, stems and seeds removed, minced (or substitute serranos) 1 tablespoon (15 mL) dark brown sugar 11/2 tablespoons (22.5 mL) freshly squeezed lemon juice 1/2 teaspoon (2.5 mL) salt 1/2 teaspoon (2.5 mL) finely ground white pepper 1/4 teaspoon (1.25 mL) vanilla extract 2 Asian pears, peeled, cored, and grated 1/2 cup (118 mL) finely shredded red cabbage 1 tablespoon (15 mL) sherry 1 tablespoon (15 mL) soy sauce 40 to 50 wonton skins 2 quarts (1.9 L) Wonton Soup Broth Peanut oil as needed Chopped cilantro for garnish Method : In a large bowl, combine the duck, five-spice powder, honey, teriyaki, chiles, brown sugar, lemon juice, salt, pepper, and vanilla. Mix well and let sit for 30 minutes. Add the pears, cabbage, sherry, and soy sauce, mix well, and let sit another 30 minutes. Drain and discard as much of the liquid from the filling as possible. Spoon 1 teaspoon (5 mL) of the filling onto a wonton skin, fold the skin over, and press firmly to seal. Repeat until all the filling is used. Heat the Wonton Soup Broth in a large pot. Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about 7 to 9 minutes. Transfer them to a paper towel to drain. Place 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the cilantro.
Duck and Asian Pear Wonton Soup Recipe

Duck and Asian Pear Wonton Soup Recipe

Yield : 8-10 servings Heat Scale : Medium Asian pears, which are found from Korea to Thailand, have less sugar and juice than other pears. If you’re going to substitute, use an unripe pear. Garnish by floating sections of very thin starfruit that the diner can remove or eat. Ingredients :
    • 1 pound (454 g) ground duck breast
    • 1 teaspoon (5 mL) five-spice powder
    • 1 tablespoon (15 mL) honey
    • 1 tablespoon (15 mL) teriyaki sauce
    • 3 fresh Thai chiles, stems and seeds removed, minced (or substitute serranos)
    • 1 tablespoon (15 mL) dark brown sugar
    • 11/2 tablespoons (22.5 mL) freshly squeezed lemon juice
    • 1/2 teaspoon (2.5 mL) salt
    • 1/2 teaspoon (2.5 mL) finely ground white pepper
    • 1/4 teaspoon (1.25 mL) vanilla extract
    • 2 Asian pears, peeled, cored, and grated
    • 1/2 cup (118 mL) finely shredded red cabbage
    • 1 tablespoon (15 mL) sherry
    • 1 tablespoon (15 mL) soy sauce
    • 40 to 50 wonton skins
    • 2 quarts (1.9 L) Wonton Soup Broth
    • Peanut oil as needed
    • Chopped cilantro for garnish
Method :
    1. In a large bowl, combine the duck, five-spice powder, honey, teriyaki, chiles, brown sugar, lemon juice, salt, pepper, and vanilla. Mix well and let sit for 30 minutes. Add the pears, cabbage, sherry, and soy sauce, mix well, and let sit another 30 minutes. Drain and discard as much of the liquid from the filling as possible.
    2. Spoon 1 teaspoon (5 mL) of the filling onto a wonton skin, fold the skin over, and press firmly to seal. Repeat until all the filling is used.
    3. Heat the Wonton Soup Broth in a large pot.
    4. Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about 7 to 9 minutes. Transfer them to a paper towel to drain.
    5. Place 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the cilantro.
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Saturday, 18 November 2017

Duck and Asian Pear Wonton Soup Recipe

Article Categories : Asian Recipes, Korea Recipes, Recipes, Thailand Recipes

Duck and Asian Pear Wonton Soup Recipe

Duck and Asian Pear Wonton Soup Recipe

Yield : 8-10 servings
Heat Scale : Medium

Asian pears, which are found from Korea to Thailand, have less sugar and juice than other pears. If you’re going to substitute, use an unripe pear. Garnish by floating sections of very thin starfruit that the diner can remove or eat.

Ingredients :

    • 1 pound (454 g) ground duck breast
    • 1 teaspoon (5 mL) five-spice powder
    • 1 tablespoon (15 mL) honey
    • 1 tablespoon (15 mL) teriyaki sauce
    • 3 fresh Thai chiles, stems and seeds removed, minced (or substitute serranos)
    • 1 tablespoon (15 mL) dark brown sugar
    • 11/2 tablespoons (22.5 mL) freshly squeezed lemon juice
    • 1/2 teaspoon (2.5 mL) salt
    • 1/2 teaspoon (2.5 mL) finely ground white pepper
    • 1/4 teaspoon (1.25 mL) vanilla extract
    • 2 Asian pears, peeled, cored, and grated
    • 1/2 cup (118 mL) finely shredded red cabbage
    • 1 tablespoon (15 mL) sherry
    • 1 tablespoon (15 mL) soy sauce
    • 40 to 50 wonton skins
    • 2 quarts (1.9 L) Wonton Soup Broth
    • Peanut oil as needed
    • Chopped cilantro for garnish

Method :

    1. In a large bowl, combine the duck, five-spice powder, honey, teriyaki, chiles, brown sugar, lemon juice, salt, pepper, and vanilla. Mix well and let sit for 30 minutes. Add the pears, cabbage, sherry, and soy sauce, mix well, and let sit another 30 minutes. Drain and discard as much of the liquid from the filling as possible.
    2. Spoon 1 teaspoon (5 mL) of the filling onto a wonton skin, fold the skin over, and press firmly to seal. Repeat until all the filling is used.
    3. Heat the Wonton Soup Broth in a large pot.
    4. Heat the peanut oil in a wok and fry the wontons in batches until they are golden brown, about 7 to 9 minutes. Transfer them to a paper towel to drain.
    5. Place 4 or 5 wontons in each soup bowl, ladle the broth over them, and garnish with the cilantro.