Just Ducky Rangoons

 

Just Ducky Rangoon’s
1/2 # Duck Confit
1/2 # Light Cream Cheese(Neuchâtel)softened
1/2 cup scallions sliced
1/2 cup scallions sliced
1 Tbl Howlin Hollar™ Hot Sauce
1 package wonton shells
egg wash
4 cups vegetable oil

Procedure
Mix duck, cream cheese and scallions spoon a 1/2 tsp into each wonton shell, brush edges with egg wash, fold into a triangle, sealing edges

Heat Oil in a Large Sauté Pan

Fry each Rangoon turning so you crisp both sides
Serve Dragoons with Asian Spicy Dipping Sauce

Asian Spicy Dipping Sauce
1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 Tbl Creepin Quag™ Hot Sauce

Procedure
In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes.

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