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GOODNESS
Cloves: The dried buds of a tropical evergreen, cloves are a wonderful blast of fragrance and flavor. They were the first known breath fresheners, but have a long, rich history in the spice trades. These sweet but pungent buds can overwhelm a recipe, so beware!
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Red Curry Duck Wonton Napoleons

serves
prep time: 10
cook time: 486

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 ginger
  • 2 tablespoons minced garlic (4 large cloves)
  • 4 teaspoons Thai red curry paste*
  • 1 (3 pounds) roast duck, meat cut into 0.5 inch dice (3 cups)
  • 1 (1 pound) firm-ripe mango, peeled, pitted, and cut into 0.333 inch dice
  • 1 cup diced (0.333 inch) fresh or canned pineapple (3/4 cup)
  • 1/2 cup diced (0.333 inch) red bell pepper
  • 24 (4 inch) square wonton wrappers*
  • Special equipment: a deep-fat thermometer

directions

Cut whole scallion crosswise into 2 inch pieces, then cut lengthwise into thin strips and chill, along with cilantro sprigs, in a bowl of ice and cold water (to crisp and curl) about 1 hour.

Heat a wok or 12 inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1/4 cup oil, swirling wok to coat, and heat until it begins to smoke. Add minced scallion, ginger, and garlic and stir-fry until softened, about 2 minutes. Add red curry paste (to taste) and stir-fry, breaking up lumps, 1 minute. Add duck and stir-fry 2 minutes. Transfer duck mixture to a large bowl and cool slightly.

Add mango, pineapple, bell pepper, chopped cilantro, and salt and pepper to taste to duck mixture.

Heat remaining 2 cups oil in cleaned wok over moderate heat until it registers 390 degrees on thermometer. Fry wonton wrappers, 1 at a time, turning over once, until golden, about 30 seconds each. Transfer with tongs to paper towels to drain.

Drain scallion strips and cilantro sprigs in a sieve and pat dry.

Put a wonton wrapper on a plate and top with 3 tablespoons duck mixture. Repeat layering twice, ending with duck mixture. (Napoleon will have 3 wonton layers.) Top with a cilantro sprig and a few scallion strips. Make 7 more napoleons in same manner.

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 (4809).