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.
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.
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.