Asian Duck Confit Wonton Tacos
For the Sweet and Sour Sauce:
Simmer all of the ingredients in a large sauce pan over medium heat. Cook until a nice sauce consistency and then proceed to reduce by half. Reserve, keeping warm.
For the Basil Cilantro Cream:
Purée the basil, cilantro, garlic and olive oil. Mix the purée with lemon, sour cream, heavy cream, sugar, cayenne and Tabasco. Season with salt and pepper and reserve, keeping cool.
For the Taco Shells:
Place the gyoza skins in a taco former tray and fry in oil until golden.
For the Pea Shoot Salad:
Combine lemon, lime, vinegar, shallot, salt and pepper. Place in a blender with the basil, mint and honey and slowly add the olive oil. Toss the vinaigrette with pea shoots.
To Assemble and Serve:
Remove the duck meat from the leg bones and shred, then toss in Sweet and Sour Maple Sauce, reserving a little sauce. Place the duck in a taco shell and sprinkle with ricotta salata and Pea Shoot Salad. Top with additional Sweet and Sour Maple Sauce and Basil Cilantro Cream.
A Cava or Blanc de Blanc Champagne.