Ingredients
1 duck breast (marinated in sea salt coriander fresh pounded chilli and sesame oil)
1 duck leg (marinated in sea salt thyme coriander star anise and dried chilli for three days) (1 duck leg will fill about 6 won ton portions)
1 baking potato (grated on a mandoline)
White radish (grated on a mandoline)
3 baby onions or spring onions
4 leaves pak choi
2 leaves wonton pastry
Small chicory leaves to garnish
Soya sauce (Deane uses Indonesian soya sauce Ketchup Manis)
1tsp balsamic vinegar
Coriander leaves to garnish
½ diced fresh red chilli
1tsp freshly diced ginger
Rendered duck fat (Deane uses about 1½ pints of rendered duck fat to confit eight duck legs at a time)
Method
Cook the duck leg in duck fat for about 1¼ hours in a double boiler.
Make a potato rösti out of the grated potatoes
and seasoned radish cooked in sesame oil.
Pan-fry the duck breast until pink. Remove it from the fat debone and dice the meat. Mix the leg meat with chopped (but not too fine) coriander diced chilli and ginger. Make a large ravioli-type won ton from won ton pastry. Fill with the duck leg mixture. Press together and deep-fry until crisp.
Roast the baby onions in the duck breast pan. Prepare the pak choi and blanch the chicory.
Combine the soya sauce with balsamic vinegar and sesame seed oil to taste.
Place the rösti on the plate followed by sliced duck breast and topped with won ton. Surround with vegetables and coriander. Drizzle with dressing.