300 g (approx. 10 oz) Brome Lake duck breast, chopped

125 ml (1/2 cup) bamboo shoots, drained and chopped
2 green onions, chopped
15 ml (1 tablespoon) water
2 drops of sesame oil
1 egg
1 ml (1/3 teaspoon) sugar
Pinch of salt
Pinch of pepper
24 wonton wrappers

Mix all ingredients except wonton wrappers in large bowl.
Stir in one direction to form a sticky paste. Divide into 24 portions.
Place one portion on each wonton wrapper. Brush edges
of wrappers with water and seal. Steam over high heat
for 8 minutes.

Serves: 6

Chef: Ken Chong, Guest Chef, Brome Lake Duckfest
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