Crispy Duck Ravioli with Soy Lime Dressing

For a delicious Chinese-inspired starter try Tony Tobin's recipe for deep-fried dumplings served with a tangy salad
By Tony Tobin
Crispy Duck Ravioli with Soy Lime Dressing
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 24 wonton wrappers, (available fresh or frozen from hinese supermarkets)
  • 2 roast duck legs, or take-away portions of crispy aromatic duck
  • 1 tsp sesame oil
  • 1 tsp chopped red chillies
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tbsp hot and sweet sauce
  • 1 tsp chopped coriander
  • 1 egg white
  • sunflower oil, for deep frying
  • mixed salad leaves

For the dressing:

  • 4 tbsp light soy sauce
  • 1 tsp sesame oil
  • juice of 4 limes
  • 1 tbsp mirin
  • 1 tsp white wine vinegar
  • 50 ml olive oil
  • 1 tbsp hot and sweet sauce


1. Using a fork, shred the duck meat off the bone into a bowl.

2. Heat the sesame oil in a small frying pan. Gently fry the chilli, garlic and ginger for 3-5 minutes until softened.

3. Add the chilli mixture to the duck. Add the hot and sweet sauce and chopped coriander and mix well.

4. Divide the duck mixture between 12 won ton wrappers. Brush the wrapper edges with egg white and place a won ton wrapper on top of the filling, sealing the edges together tightly.

5. To make the dressing whisk together the soy sauce, hot and sweet sauce, sesame oil, lime juice, mirin, white wine vinegar and olive oil until well-blended.

6. Put the salad leaves in the centre of the plates and pour over the dressing, reserving some for the ravioli.

7. Heat the sunflower oil in a deep fat fryer or wok until very hot. Fry the ravioli until crispy and golden-brown, around 1 minute. Remove with a slotted spoon and drain on kitchen paper.

8. Place the hot duck ravioli on top of the salad and drizzle with the reserved dressing. Serve at once.

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