Smoked Duck Wontons with Gingered Duck Glaze

Smoked Duck Wontons with Gingered Duck Glaze

Savory and spicy, these smoked duck and Napa cabbage-filled wontons make an excellent appetizer or shared plate. A sweet and gingery duck sauce with a hint of citrus rounds out the flavor of rich filling.

Preparation Time: 50 minutes
Cooking Time: 10 minutes
Total Time: 01h 00 minutes
Serves: 1 - 6 people

From this Recipe

  1. Smoked Duck Breasts
    Smoked Duck Breasts


  • 1 1/2 Cup Nueske’s Applewood Smoked Duck Breast, fat cap removed, breast meat minced
  • 2 Cups Napa Cabbage, finely chopped
  • 2 Tbsp Fresh Garlic, finely chopped and sautéed
  • 2 Tbsp Fresh Cilantro, finely chopped
  • 1 tsp Ground Cumin
  • 2 Tbsp Hot Chinese Mustard
  • 1 Package Wonton Wrappers
  • 2 Packages Bonewerks Culinarte Glace de Canard (1 lb each)
  • 1/3 Cup Perfect Puree Sweet Ginger Puree
  • 1/3 Cup Citrus Ponzu


  1. In a large mixing bowl, combine duck, cabbage, sautéed garlic, cilantro, cumin, and hot mustard. Mix ingredients until all are evenly distributed. Place 1 tsp. of the mixture in the center of each wonton wrapper, fold over and seal wonton edges by moistening with water, and place folded wontons on a large rimmed pan, lined with parchment paper, until ready to heat.
  2. In a Swiss pan or skillet, heat the Glace de Canard until it is warm and no longer frozen. Add 2 cups of water to dilute the mixture and bring to a boil. Whisk in the sweet ginger puree and the citrus ponzu and boil for one minute.
  3. Place the wontons in the sauce while it is boiling and cook for a few minutes or until the wonton wrappers become slightly translucent. Remove wontons with a slotted spoon and serve immediately, drizzling extra sauce over plated wontons.


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