DuckBreast with WontonFriters_small



Duck breast 1 piece
Wonton skin 10 pieces
Ginger (chopped fine) 1 tbsp
Lemongrass (chopped fine) 1 1/2 tbsp
Orange zest from 1 orange
Tuong gia vi (seasoning sauce) 1 dl
Oyster sauce 2 tbsp
Sweet Thai chili sauce 1 1/2 tbsp
Sesame oil 1/2 tbsp
Sugar 1 tsp
Salt and pepper to taste.

2 ripe avocado
1 clove garlic
Juice from 2 lemon wedges
1 tbsp of chopped cilantro
1 tbsp extra virgin olive oil
Salt and black pepper to taste

Cut and scoop out avocado with a spoon, chop garlic and cilantro finely. Put avocado, garlic and cilantro into a bowl and mesh everything with a fork. Add olive oil, lemon juice, salt and pepper. Mix well and set aside.
Marinate duck breast with salt and pepper. Pan fry without oil on the skin side for about 4 minutes or until golden brown then seal the other side for 30 second. Then place duck breast in a preheated oven (200 Celcius) for 8 minutes. Remove from oven, allow duck breast to rest for 5 minutes. this will allow the juice to settle.
Mixed the finely chopped ingredients with seasoning sauce, oyster sauce, sweet Thai chili sauce, sesame oil and sugar. Pour all the sauce mixture over the duck breast and place duck breast together with sauce in fridge for at least an hour.
Cut wonton skin into halves. Deep fried wonton skin one at a time by holding the wonton in the oil until it is firm before releasing it into the oil.
Slice duck breast very thin and arrange on a plate. Place deep fried wonton skin topped with 1 tsp of guacamole then wonton skin again with guacamole and finish with a piece of wonton skin on top. Drizzle a bit of the duck marinate over the duck breast and garnish plate of food anyway you prefer.

Note: Tuong gia vi is a Vietnamese seasoning sauce but if you can’t buy that in your country, just use soya sauce but in lesser amount.

Categories: Malaysian Cookbook and Recipes.