Roast ducks are readily available at Chinese markets and for takeout from many Chinese restaurants. Since red curry pastes vary in heat, we suggest tasting a tiny bit of the one you buy before using it.
· Duck mixture can be prepared 6 hours ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using.
· Wontons can be fried 1 hour ahead and kept at room temperature.
*Available at Asian markets, some supermarkets, and Temple of Thai (877-811-8773).
Recipe information
Total Time
1 hr
Yield
Makes 8 first-course servings
Ingredients
Special Equipment
Preparation
Step 1
Cut whole scallion crosswise into 2-inch pieces, then cut lengthwise into thin strips and chill, along with cilantro sprigs, in a bowl of ice and cold water (to crisp and curl) about 1 hour.
Step 2
Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1/4 cup oil, swirling wok to coat, and heat until it begins to smoke. Add minced scallion, ginger, and garlic and stir-fry until softened, about 2 minutes. Add red curry paste (to taste) and stir-fry, breaking up lumps, 1 minute. Add duck and stir-fry 2 minutes. Transfer duck mixture to a large bowl and cool slightly.
Step 3
Add mango, pineapple, bell pepper, chopped cilantro, and salt and pepper to taste to duck mixture.
Step 4
Heat remaining 2 cups oil in cleaned wok over moderate heat until it registers 390°F on thermometer. Fry wonton wrappers, 1 at a time, turning over once, until golden, about 30 seconds each. Transfer with tongs to paper towels to drain.
Step 5
Drain scallion strips and cilantro sprigs in a sieve and pat dry.
Step 6
Put a wonton wrapper on a plate and top with 2 to 3 tablespoons duck mixture. Repeat layering twice, ending with duck mixture. (Napoleon will have 3 wonton layers.) Top with a cilantro sprig and a few scallion strips. Make 7 more napoleons in same manner.
