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Family Recipe

A Barton Family Recipe

Ginger Sesame Wontons with Pomegranate Dipping Sauce

As long as I can remember my family would sit around a table together during each holiday or family celebration filling and folding wontons. We would discover something new about each other with each fold. Many a story or memory was shared with each wonton made. I can remember many a Christmas, Thanksgiving, graduation, wedding and life celebration that all began with my family and invited friends, sitting together making wontons. Since I grew up as an Asian American on a duck farm in California it was my one opportunity to connect with my Asian heritage. Food brings family together and this is the recipe that has connected mine throughout the years. This recipe has also connected me to the Barton Family and has become my traditional dish that either my mother or I bring to every occasion. Who knew that a family tradition would end up being the ideal pairing for the Barton Family “Holiday” Clairette Blanche.


Wonton Wrapper Skins 

  • 2 Cup Unbleached all-purpose flour
  • 1 Egg
  • ¾ Tsp. Salt
  • ½ Cup water


Instructions

  1. Place flour into a large bowl.
  2. In a separate bowl, whisk together egg, salt, and water.
  3. Create a well in the center of the flour and pour in the wet ingredients.
  4. Mix everything together with a spoon (or your hands), until the mixture begins to come together.
  5. Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)
  6. Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)
  7. Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your countertop with cornstarch (NOT flour) and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10”.
  8. Cut the sheet into 3-inch squares using a pizza or dough cutter.
  9. Repeat with the remaining dough.
  10. Use the wonton wrappers immediately or freeze them below (see below)

Notes
To Freeze for Later: Homemade Wonton Wrappers can be made ahead of time and frozen. Simply stack the wrappers with a VERY generous dusting of cornstarch between each wrapper. Wrap the stack in plastic wrap and store it in an airtight container for 2-3 months. Thaw the wrappers overnight in the fridge before using.


Wonton Filling

  • 1-pound raw ground pork
  • 1 cup finely shredded kale
  • 1 inch fresh peeled and grated ginger
  • 2 cloves garlic, grated
  • 2 green onions, chopped
  • 1 can chopped water chestnuts
  • 1 shredded carrot
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons sesame oil, plus more for cooking
  • Black pepper
  • 40 homemade wonton skins


Instructions

Take about 1 teaspoon of filling and add it to the middle of your homemade wonton skin. Using your fingers, wet the edges of the wrapper with water and fold over diagonally. Pinch the edges to seal.


Sweet Chili Sauce

  • ⅓  cup rice vinegar
  • ⅓ cup water
  • ⅓ cup + 2 tablespoons cane sugar
  • 1 tablespoon rice wine (Mirin)
  • 1 tablespoon sambal oelek 
  • OR 1-2 teaspoons dried red chili flakes (these are very hot, start with less and add more if desired)
  • 1 ½ teaspoons finely minced garlic
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon finely minced ginger
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)


Instructions

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.


Sweet Chili Pomegranate Sauce

  • ½ Cup Homemade Sweet Chili Sauce
  • ¼ Pomegranate Juice
  • 2 Tablespoons Soy Sauce
  • ½ Cup Pomegranate Arils


Instructions

Mix all ingredients together in a small bowl and enjoy with your wontons as a side garnish with your Duck Salad.

Slow Roasted Duck Over a Frisse & Arugula Citrus Salad

Duck can sometimes be the overlooked poultry. It is a lean meat that is tender and full of flavor. Jenny was raised on a poultry farm that her Great-Grandfather homesteaded in 1919 that began as an apple orchard that he slowly converted to one of the largest free-range operations for Zacky Farms in the United States. Her father later switched to raising Ducks for Maple Leaf Farms on their two farms throughout California. She grew up eating primarily poultry, as you can imagine, and it makes the perfect accompaniment to any salad garnished with homemade wontons. When Jenny eats a well-cooked roasted duck, it brings back memories of sitting around the dinner table, discussing the family business. When she cooks duck for her own family now, they discuss the family winery around the table, and they are creating their own new memories. The smells that it brings to the kitchen are comforting and will entice even the biggest skeptic.


Duck

  • 1 2.5 kg / 5 to 6-pound whole Maple Leaf Farms duck 
  • 5 to 6 mixed citrus fruits blood orange, lemon, and/or mandarin, peels removed
  • Sea salt
  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Tarragon
  • Rub (Equal Parts of Each except nutmeg)
  • Generous Pinch Ancho Chili
  • Generous Pinch Maldon Salt
  • Generous Pinch Orange Peel
  • Generous Pinch Cumin
  • Small pinch of Nutmeg


Instructions

  1. Adjust oven rack to the lower third. Preheat the oven to 250 degrees F. Line a baking pan with aluminum foil (for easy cleanup) and top with a V-rack.
  2. Prepare a plate. Transfer the giblets from the duck to the plate. Use a pair of poultry shears to remove the duck neck and trim the neck skin. Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. 
  3. Place duck on a working surface or a cutting board. Stuff citrus and rosemary, tarragon, and thyme inside of the duck, using as many fruits as you can. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside.
  4. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. This will help the duck render fat faster and create a crispy skin. If you are not familiar with this process, I suggest you start slow. The thickness of duck skin is not consistent. You need to avoid slicing through the meat, which will cause the duck to lose moisture. Gently press the knife. You might need to slice a few times to get the cut just right. (*see footnote 1)
  5. Dry the duck thoroughly, rub both sides of the duck with plenty of the rub. Place duck on the V-rack, breast side up.
  6. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). You do not need to flip the duck or monitor the process.
  7. (Optional) When most of the duck fat has rendered and the skin has become thin (usually 6 hours to 6.5 hours), turn up the heat of the oven to 500 F to brown the duck for another 5 to 10 minutes. This method works better when you choose a duck breed with thinner skin. The skin will crisp up nicely and the meat will remain juicier.
  8. Remove the duck from the oven and let rest for 15 minutes. Do NOT cover the duck with foil. This step further crisps up the skin. The stuffing will keep the duck meat hot.
  9. Transfer the duck onto a large cutting board. Carefully remove the citrus fruits and herbs (they will be extremely hot!) from the duck with a fork or a pair of tongs and discard them.


Citrus Salad

  • Mix of Fresh Arugula with a small amount of Frisee lettuce
  • Sliced Almonds
  • 1 Blood Orange cut into wedges
  • 1 cup Red or Golden Cherries sliced
  • Zest of one lemon
  • Salad Dressing
  • 1/3 cup Champagne vinegar
  • 2 tsp Dijon mustard
  • 1 tsp lemon juice- use lemon from zest
  • 1 tablespoon Orange Juice
  • 1 tablespoon sherry
  • 1 splash of Barton Family Clairette Blanc
  • 1 small shallot, finely diced
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil


Instructions

  1. Add all of the ingredients except the olive oil to a mixing bowl and whisk together. Slowly add the olive oil and whisk vigorously until the dressing is combined.
  2. After you have removed all of the meat from the duck, spread over the top of the salad 
  3. Cut off the fat and fry it over the stove using the excess juices in the pan until the skin is crispy. Chop the crispy skin and crumble over the top of the salad.
  4. Pouring dressing over the top of the salad, serve.
  5. Serves 6
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