Duck wontons in broth

Take your wontons up a notch with our tasty duck meat mixture in a rich and warming broth.

  • 1 hr 50 mins cooking
  • Serves 4
  • Print
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 broth spiced with cinnamon and anise.


  • 8 (16g) dried shiitake mushrooms
  • 1 litre (4 cups) boiling water
  • 1 medium red onion (170g), halved crossways
  • 1 large bulb garlic (100g), halved crossways
  • 6 cm piece fresh ginger (30g), sliced
  • 4 long fresh red chillies
  • 1 peking-style duck carcass (meat and skin reserved)
  • 3 star anise
  • 1 cinnamon stick
  • 1 bunch coriander (cilantro) roots and stems, leaves reserved
  • 1.5 litres (6 cups) chicken stock
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 750 grams tat soi
  • 2 green onions (scallions), sliced thinly lengthways
  • reserved duck skin, crisped (see tip)
  • 2 cups (250g) shredded peking-style duck meat
  • 227 grams canned water chestnuts, drained, chopped finely
  • 2 green onions, sliced thinly
  • 5 cloves garlic, grated
  • 3 cm piece fresh ginger (15g), grated finely
  • 2 teaspoons hoisin sauce
  • 2 teaspoons sesame oil
  • 24 wonton wrappers


  • 1
    Cover mushrooms with boiling water in a heatproof jug. Stand for 30 minutes. Drain; reserve liquid. Finely chop mushrooms; transfer to a medium bowl to use in wontons.
  • 2
    Preheat grill on high. Grill onion and garlic, cut-side-up, ginger and 2 of the chillies in an ovenproof dish for 15 minutes or until aromatic and charred.
  • 3
    Place charred ingredients in a large stock pot with reserved carcass, star anise, cinnamon and coriander roots and stems, stock and reserved mushroom liquid. Bring to the boil. Reduce heat to low; simmer; covered, for 1½ hours.
  • 4
    Meanwhile, make wontons. Combine duck meat and mushrooms in a bowl with water chestnuts, green onion, garlic, ginger, sauce and oil; season. Place 3 teaspoons filling in the centre of each wrapper; wet edges with water, then bring together and pinch to seal.
  • 5
    Strain broth through a fine sieve, discarding solids. Transfer to a large saucepan; add sauces, season. Bring to a simmer; cook wontons in soup for 2 minutes or until wrappers have softened and filling is hot.
  • 6
    Divide vegetables and wontons between 4 large serving bowls. Divide hot broth between bowls.
  • 7
    Seed and thinly slice remaining chillies lengthways. Serve the broth topped with chilli, onion, reserved coriander leaves and crispy duck skin.


To crisp duck skin, place on a rack over an oven tray. Bake at 160°C for 15 minutes or until crisp and fat has rendered from skin. This recipe is not suitable to freeze.

More From Women's Weekly Food