Wonton with Duck
Even in a busy life, you shouldn't neglect your stomach. Wonton Duck is a representative of quick and delicious food. After simple processing of duck meat, it is cooked together with wontons. In a moment, a bowl of Wonton Duck full of fragrance can be taken out of the pot. It's convenient and delicious.
Required Ingredients and Substitutes
Main Ingredients
Whole Duck: The main ingredient of the soup, stewed to bring out the umami flavor.
Wonton: Paired with duck soup to enrich the texture and layers of taste.
Accessory Ingredients
Ginger: Cut into slices to remove the fishy smell and add flavor to the soup.
Scallions: Cut into sections for use, to help remove the fishy smell and enhance the aroma of the soup.
Seasonings
Shaoxing Wine: Removes the fishy smell and greasiness, making the duck soup taste pure.
Rock Sugar: Enhances the freshness and adjusts the color, making the soup more delicious.
Salt: Controls the saltiness to highlight the deliciousness of the soup.
Substitutes
Whole Duck: Duck legs can be substituted, but the taste is different.
Wonton: Dumplings can be substituted, but the flavor is not the same.
Scallions: Onions can be substituted, and the flavor is relatively unique.
Shaoxing Wine: Cooking wine can be substituted, and the function of removing the fishy smell is similar.
Rock Sugar: White granulated sugar can be substituted, and the effect is similar.
Why is the duck head sandwiched between the wings and the body?
The reason for sandwiching it between the wings and the body is to keep the duck head in a fixed position during the stewing process and prevent the duck head from shaking and causing the soup to become turbid.
This processing method comes from the experience of traditional chefs. Because the duck head contains rich collagen, it is easy to scatter during stewing, affecting the clarity of the soup. By fixing the duck head, not only can the appearance of the soup be maintained, but also the duck head can fully absorb the taste of the soup.
When making it at home, if you think this step is difficult, you can tie the duck head with cotton thread or remove the duck head directly. But this will lose a part of the delicious taste.
Should you use high heat or low heat when cooking wontons?
First, use high heat to boil the water in the pot. After putting in the wontons, immediately stir them gently with chopsticks to prevent sticking to the bottom. When the water boils again, turn to medium heat and continue cooking for 2-3 minutes. When you see the wonton skin becoming transparent and the wontons floating on the water surface, turn to low heat and cook for about 1 minute before taking them out of the pot.
This control of heat can ensure that the wonton skin will not be cooked too烂, the filling will be fully cooked through, and maintain the integrity and taste of the wontons. If you keep using high heat, it is easy to cause the wonton skin to break. If you use low heat, the wonton skin will become sticky.
What will happen if the wontons are soaked in the soup for a long time?
If the wontons are kept soaking in the soup and after 20 minutes, the skin will become soft and rotten. The filling will also scatter, and the soup will not be clear but become cloudy.
Because the wonton skin is mostly made of flour, when it is soaked in the hot soup, it keeps absorbing water. After a long time, the skin will lose its toughness and become limp. In the end, when it breaks, the filling will naturally scatter out.
Moreover, the flour will also dissolve in the soup, making the good soup become cloudy. It tastes bad when eaten and loses its appetite when looked at.
If the wontons are already in the soup, it is best to eat them within 15 to 20 minutes. At this time, the taste is the best. After this time, the wontons will not taste good.
INGREDIENTS
Main Ingredients
-
·1 Whole duck
-
·200g Wontons
Accessories
-
·5g Ginger
-
·15g Scallions
Seasonings
-
·30ml Shaoxing wine
-
·40g Rock sugar
-
·10g Salt
Table of Contents
- ·Required Ingredients and Substitutes
- ·Why is the duck head sandwiched between the wings and the body?
- ·Should you use high heat or low heat when cooking wontons?
- ·What will happen if the wontons are soaked in the soup for a long time?
- ·Ingredients
- ·Cooking step
- ·More recipes worth trying
- ·Recipe Variations
- ·Consumption Suggestions
- ·FAQs
COOKING STEP
Step 1
Cut 5 grams of ginger into slices and 15 grams of Scallions into sections.
Step 2
Remove the feet and buttocks of 1 duck, and clamp the duck head between the wings and the body.
Step 3
Put half a pot of clean water into the pot, put the duck in, blanch to remove the blood, then take it out and wash it.
Step 4
Prepare a pressure cooker, put the duck, Scallions sections and ginger slices in.
Step 5
Then pour in 30 milliliters of Shaoxing Wine, put 40 grams of rock sugar, pour in half a pot of clean water, and press the soup cooking mode.
Step 6
Put half a pot of clean water into the pot, put 200 grams of wontons in, cook until done and then take them out.
Step 7
Add 10 grams of salt for seasoning to the cooked soup, and pour it into the soup bowl.
Step 8
Then add the cooked wontons, keep warm with low heat. Thats it.
More recipes worth trying
Easy Tomato-Braised Beef: A hearty one-pot comfort meal
Red Date Longan Sweet Soup With Egg
Recipe Variations
Add Wolfberry: When making the soup, put a handful of wolfberry. This will not only make the color of the soup more appealing, but also add the effect of nourishing and tonifying, making the dish more nutritious.
Replace Wonton Filling: Replace the regular meat-filled wontons with wontons filled with shrimp and corn, shepherd's purse and pork, etc. to bring different taste levels to the whole dish.
Use Old Broth: When making the soup, use an appropriate amount of old broth instead of part of the clean water. The mellow taste of the broth will penetrate into the duck meat and the soup, creating a unique-flavored wonton duck.
Add Dried Bamboo Shoots: Put some soaked dried bamboo shoots in for cooking together. The dried bamboo shoots absorb the deliciousness of the duck soup and have a crisp and refreshing taste of their own, which gives a special taste. At the same time, it also enriches the taste and the variety of ingredients of the dish.
Consumption Suggestions
Beverage Matching: Have a cup of green tea or apple juice. After taking a few bites of Wonton Duck, have a sip of tea or juice. This can not only remove the greasiness, but also make the taste in the mouth more layered.
Side Dish Matching: Prepare cold cucumber salad, candied tomatoes and other side dishes. After eating the mellow duck meat and the delicious wontons, take a bite of the refreshing side dish. This can eliminate the greasiness in the mouth and enrich the taste.
Consumption Order: First have a sip of hot duck soup to warm up the taste buds. Then eat a wonton to feel the soft outer skin and the delicious filling. After that, take a bite of duck meat. Eat them alternately in this way. Every bite has a unique taste.
Application Scenarios: This dish is especially suitable for making when the family gets together or friends come to have a dinner party at home. Everyone sits around and shares it together, creating a warm atmosphere. When it's cold weather, eating this dish can not only keep the body warm, but also warm the heart. It's quite appropriate.
FAQs:
If you want to cook a clear and delicious duck soup, it is recommended to boil it with high heat when blanching. After the water boils, continue to blanch it for 2-3 minutes. During this period, use a spoon to carefully skim off the foam. After blanching, rinse the duck meat with clean water to ensure that the blood water and impurities on the surface have been completely removed. Only in this way can the soup cooked be clear and delicious.
The advantage of using a pressure cooker is that it saves both time and effort. The same pot of duck soup needs to be stewed for more than 2 hours in an ordinary pot, while it can be done in more than 40 minutes with a pressure cooker. Moreover, it has good sealing performance, and the aroma is locked in the pot, making the cooked soup more intense.
It is recommended to let it naturally reduce the pressure for 5 minutes before opening the lid. In this way, the duck meat will have a stronger taste and the soup will be more fragrant. The duck soup cooked in this time has just the right tenderness of the meat, and the soup has enough taste. It tastes especially delicious when served with wontons.
Wontons with shrimp filling are sweet and delicious, which goes well with the strong fragrance of duck soup. The two kinds of umami flavors can be perfectly integrated. When purchasing, it is recommended to buy frozen wontons with fresh shrimp filling. This kind of wonton has thin skin and large filling, with good taste and convenient storage.
The simplest and most practical marinating method is to marinate it with cooking wine, ginger slices, scallion sections and a little salt 1-2 hours in advance. This can remove the fishy smell and enhance the fragrance. The marinating time should not exceed 4 hours. If it is too long, it will affect the original umami taste of the duck meat and make the meat too salty.
There is a small tip when marinating. You can use a chopstick to poke a few small holes gently on the surface of the duck meat to make the seasonings penetrate into the meat more easily. But after marinating, you must remember to blanch it, so that you can remove the blood water and make the soup clearer. When making the soup, the seasonings added should be reduced accordingly because they have already taken in the taste during marinating.
