Name: Red Curry Duck Wonton Napoleons
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 8 first-course servings
Ingredients: 1/2 cup minced scallion plus 1 whole scallion (1 bunch); 1/2 cup finely chopped fresh cilantro plus 8 small fresh sprigs (1 large bunch); 2 cups plus 1/4 cup vegetable oil; 1/4 cup minced peeled fresh ginger; 2 tablespoons minced garlic (3 to 4 large cloves); 2 to 6 teaspoons Thai red curry paste*; 1 (3-pound) roast duck, meat cut into 1/2-inch dice (3 cups); 1 (1-pound) firm-ripe mango, peeled, pitted, and cut into 1/3-inch dice; 1 cup diced (1/3 inch) fresh or canned pineapple (6 ounces); 1/2 cup diced (1/3 inch) red bell pepper; 24 (4-inch) square wonton wrappers*; a deep-fat thermometer

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.

Cooks' notes:

· 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 notes

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