Wonton taco with confit pheasant

Name: Wonton taco with confit pheasant
Ingredients: 2 Garlic cloves; 300 g Duck fat; 2 Thyme sprigs; 300 ml Sunflower oil; 0.5 units.theelepel Salt; 750 g Pheasant thigh meat; 175 g Pangang sauce, per 300 g pulled meat; 1 Rosemary sprigs; 50 g Salt; 1 Clove; 750 ml Water; 50 g Sugar; Rosemary; Garlic; Thyme; Bay leaf; 100 g Ponzu; 50 g Mirin; 100 g Water; 20 g Ginger syrup; 4 g Agar Agar; 150 g Chicken stock; 500 g Red pointed cabbage; 100 g Sushi vinegar; 100 g Olive oil; 30 g Mirin; 30 g Yuzu; 2 g Sesame oil; 3 g Furikake; 20 g Ginger syrup

Wonton taco with confit pheasant, marinated red pointed cabbage and ponzu gel.Crispy wonton tacos filled with slow-cooked confit pheasant, mixed with pangang sauce. Finished with fresh-sweet, Asian-marinated red pointed cabbage and a powerful ponzu gel.

Ingredients

2Garlic cloves

300gDuck fat

2Thyme sprigs

300mlSunflower oil

0.5units.theelepelSalt

750gPheasant thigh meat

175gPangang sauce, per 300 g pulled meat

1Rosemary sprigs

50gSalt

1Clove

750mlWater

50gSugar

Rosemary

Garlic

Thyme

Bay leaf

100gPonzu

50gMirin

100gWater

20gGinger syrup

4gAgar Agar

150gChicken stock

500gRed pointed cabbage

100gSushi vinegar

100gOlive oil

30gMirin

30gYuzu

2gSesame oil

3gFurikake

20gGinger syrup

30gSoy

30gSweet soy sauce

Salt and pepper to taste

Oil for frying

Wonton wrappers

Preparation

Put the duck fat, sunflower oil, thyme, rosemary, garlic and the brined pheasant thigh meat in a pan.
Cook the meat for about 2 hours at low temperature, until it is soft and tender.
Remove the meat from the fat and shred it finely.
Mix the shredded meat with pangang sauce. Use 175 grams of pangang sauce for 300 grams of shredded pheasant meat.

Mix the water with salt, sugar, clove, rosemary, thyme, garlic and bay leaf.
Place the pheasant thigh meat in the brine.
Let the meat brine overnight in the refrigerator.
Remove the meat from the brine and pat dry thoroughly.

Mix the ponzu, water, ginger syrup, mirin, chicken stock, and agar agar in a pan.
Bring to a boil while stirring and let it boil briefly so the agar agar activates properly.
Pour the mixture into a container and let it set completely in the fridge.
Blend the set mixture until smooth to make a gel.
Put the ponzu gel in a squeeze bottle or piping bag.

Finely slice the red pointed cabbage.
Mix sushi vinegar, olive oil, mirin, yuzu, sesame oil, furikake, soy sauce, sweet soy sauce, and ginger syrup to make a marinade.
Mix the red pointed cabbage with the marinade.
Season with salt and pepper.
Let the cabbage marinate for at least 30 minutes so the flavors can infuse well.