Pairing with Muscat Blanc

The fragrant complexities in a glass of Navarro Muscat Blanc charm all kinds of wine lovers from the seasoned aficionado to the novice. This dish presents two different tastes for the same main ingredient which complements the mystical complexity of Muscat Blanc. Customers often ask, "Isn't that a sweet wine?" We urge our friends to delve into the pleasures of this wine's panoply of incredible attributes and disregard expectations that Muscat is necessarily cloying. This recipe will also dispel the notion that duck is fatty and gamey. This soup is surprisingly lean and vibrant with flavor! The only thing about this meal that's heavy is the "brick trick". You'll see what that means in the recipe below:

For the wontons:
• ground duck meat from legs, thighs
• 1 package wonton skins
• 1 1/4 cup chopped green cabbage
• 1/3 cup chopped green onion
• 2 tsp. port wine
• 2 tsp. sweet soy sauce
• 1 tsp. sugar
• 1/4 tsp. white pepper

For the duck breasts:
• salt and pepper

For the soup:
• 4 cups duck stock (see below)
• 4 cups chicken stock
• 1/3 cup ginger slices
• 1/2 cup rice wine vinegar
• salt to taste
• 1/3 cup sliced green onion

The broth for the wontons can be made a day ahead of the rest of the meal. This is suggested because the true calling for this soup is to make it utilizing the duck stock. To make the stock, merely boil the duck bones which remain after the breasts have been separated, and the meat pulled from the rest of the duck. Put the bones in a large pot with water, a quartered onion, 4 celery stalks, and 2 chopped carrots and boil for 3-4 hours on low. If you don't have the time, use unsalted chicken stock which can be found at most stores.

The breasts will be reserved, and the rest of the boneless meat should be ground in a food processor, using the pulse button, until a smooth consistency is achieved. Don't take it too far though as to puree the mixture. The texture should be similar to ground turkey bought at a store.

To make the wontons, mix all the ingredients into a bowl and stir thoroughly. Then take small amounts and fold wonton skins around them. It is best to adhere the wontons together by spreading the edges with cornstarch and water mixture. The wontons can be made small or large, depending on how many guests will be eating the soup. It would be nice to see each bowl with 4-5 of them. Once complete, refrigerate until needed.

To make the soup boil all ingredients except the pre-made wontons for 20 minutes at a slow to medium rate. Add salt and taste until the liquid's flavor becomes bright, but not salty. Vinegar can also be added incrementally as well. 2 minutes prior to serving add wontons and stir gently, careful not to break the wonton skins.

For the duck breasts, simply score the fat through to the meat in a cross hatched method. Sautee breasts skin down in a skillet using a foil wrapped brick (this is the "brick trick") to press the meat for about 4-5 minutes until medium or medium rare, turning once one minute prior to removal. Then remove from heat and slice each breast thinly. Serve the soup in shallow bowls with pieces of the duck breast fanned out over the wontons and garnish with green onions.

Serves 4-6.