After writing this recipe and posting it here, my eyes caught what for some people will be a huge red flag in the ingredients; 1 cup duck fat. Three words and a number that will cause panic amongst my health conscience friends, especially just after New Years when all the “Resolutioners” are flocking to Kale Island. But this recipe is about duck confit, even though it isn’t mentioned anywhere, duck confit is the base of this recipe.

Not Familiar with duck confit? Afraid of all of that fat? Let’s put the fat issue into perspective; have you ever eaten carnitas at a Mexican restaraunt? Pork slow roasted in it’s own fat with some recipes calling for added Manteca (lard). Ever known anyone who deep frys their Thanksgiving turkey? Judging by the amount of turkey fryers sold over the past few years I’d say you must. So think of duck confit just like you would either of those two examples. It’s not something you eat every day, but a perfect holiday dish that can be tweaked several ways. In this case I used Chinese 5 spice instead of the traditional thyme. I’ve also taken a few other shortcuts because the confit isn’t a finished product. So please, no emails about how this isn’t true duck confit, after all, it’s 5 spice duck won tons.

4 domestic duck legs such as Pekin

2 tbls chinese 5 spice

1 cup duck fat (available at specialty grocers like Whole Foods)

1 tbls soy sauce plus some for dipping

1/2 cup finely chopped green onion

1″ knob of ginger very finely chopped or grated on a microplaner

1/2 tsp white pepper

*1/4 cup cream cheese

1 package won ton wrappers (25)

1/4 cup water

Oil for frying

Salt to taste

2 tbls Hoisin sauce

Season both sides of the duck legs with the 5 spice and sprinkle with salt. Place the legs in a glass baking dish so that they lay flat, skin side up. You want the legs as close as possible so use a dish that just holds them. Cover and refrigerate overnight.

Preheat oven to 275 degrees. Remove duck from the refrigerator and pour the duck fat (microwave the fat if it is solid) over the legs. Cover with foil and place in the oven. If using a shallow dish place a pan underneath as the legs will render off considerable more fat during cooking. Cook for two and a half hours and the remove from oven. Turn heat to 450, remove legs to a foil lined baking sheet, and place back in oven for 15 minutes or until the skin gets crispy.

Remove from oven and let cool. Separate the meat from the bone and skin saving the skin. Chop the meat as fine as you can (I use a hand chopper, the one you pound on the top of).  Add to a mixing bowl with the rest of the ingredients except the wrappers, water and oil. Use a fork to incorporate the cream cheese. *Note use only as much or as little cream cheese as necessary to bind the mixture together. Test for seasoning.

Lay out 6 of the wrappers on a flat surface, using your thumb and fore fingers pinch a small ball (about a teaspoon) of the mixture into the center of each won ton. Dip your index finger into the water and wet the outside of 1 wrapper. Use only enough water to wet the edges. Fold over from bottom right corner to top left to form a triangle. Use your index fingers to press down and seal. Move to a floured flat surface and repeat until you run out.

Fill a heavy pan with 1 inch (deep) of oil. The pan should hold 4-6 won tons at a time without crowding. Heat the oil to 350 degrees and fry in batches of 4-6 until golden brown, about 1 minute, flipping as they get brown. Remove to paper towel lined plate. Keep warm in 200 degree oven for up to 30 minutes. Mix 2 tbls soy sauce with equal parts hoisin sauce for dipping.

Optional; Fry the leftover skin in the oil to make duck cracklins, a treat for the chef!