Name: Duck wonton, tofu and chrysanthemum soup
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 4
Ingredients: 600 gm silken tofu, at room temperature, cut into 4 cm cubes; 1 tsp sesame oil; Chrysanthemum leaves, to serve; Duck stock; 300 gm duck or chicken bones (see note), coarsely chopped; 2 litres (8 cups) chicken stock; 60 ml (¼ cup) Shaoxing wine; 2 tbsp light soy sauce (or to taste); 1 piece cassia bark; 1 star anise; Duck wontons; 300 gm coarsely minced duck meat (see note); 3 tsp finely grated ginger; 3 tsp finely chopped coriander; ¾ tsp Chinese five-spice powder; ½ tsp cornflour; 2 tsp Shaoxing wine; 20 wonton wrappers; Fragrant garlic oil; 150 ml vegetable oil; 2 garlic cloves, very thinly sliced; 1 tbsp garlic chives

Duck wonton, tofu and chrysanthemum soup

Rich, comforting and plenty warming.

Serves 4

Prep

30M

Cook

3H 30M

Total

Wontons are commonly filled with ground pork and prawn, but we’ve gone for duck to take them up a notch, then backed it up with a fragrant duck soup spiced with anise and seasoned with soy. Rich and plenty warming.

Ingredients

600 gm silken tofu, at room temperature, cut into 4 cm cubes

1 tsp sesame oil

Chrysanthemum leaves, to serve

Duck stock

300 gm duck or chicken bones (see note), coarsely chopped

2 litres (8 cups) chicken stock

60 ml (¼ cup) Shaoxing wine

2 tbsp light soy sauce (or to taste)

1 piece cassia bark

1 star anise

Duck wontons

300 gm coarsely minced duck meat (see note)

3 tsp finely grated ginger

3 tsp finely chopped coriander

¾ tsp Chinese five-spice powder

½ tsp cornflour

2 tsp Shaoxing wine

20 wonton wrappers

Fragrant garlic oil

150 ml vegetable oil

2 garlic cloves, very thinly sliced

1 tbsp garlic chives

Method

1.For duck stock, preheat oven to 200°C. Place duck bones on an oven tray and roast until golden (20-30 minutes). Combine bones and chicken stock in a large saucepan, top up with water to just cover bones, bring to the boil, skimming scum from the surface, then reduce heat to low and simmer until stock is very well flavoured (3 hours). Strain through a fine sieve, discarding bones, and measure out 2 litres stock (freeze any remaining stock for another use). Combine stock, Shaoxing, soy sauce and spices in a saucepan over medium heat and simmer until broth is well flavoured (15 minutes). Season to taste and keep warm.

2.Meanwhile, for duck wontons, combine ingredients (except wrappers) in a bowl and season to taste. Working with one wrapper at a time, place 1 heaped tsp filling in the centre, brush edges lightly with water, fold over to form a triangle and press edges to seal. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.

3.For fragrant garlic oil, heat oil in a small saucepan over medium high heat until shimmering. Add garlic and stir continuously until golden and just crisp (3-4 minutes). Remove with a slotted spoon and drain on paper towels. Remove oil from heat, cool briefly, then stir through garlic chives.

4.Cook wontons in a large saucepan of boiling water until cooked through (3-3½ minutes). Drain on a clean tea towel.

5.Meanwhile, place tofu in warm bowls, top with a few drops of sesame oil, then divide wontons among bowls. Ladle stock into bowls and top with chrysanthemum leaves and fragrant garlic oil to taste.