May 2010

Gannon’s is a new full service open-air restaurant with panoramic volcano to ocean views spanning from Haleakala Crater to the offshore islands of Kaho`oholawe and Molokini. The Red Bar – a U-shaped red bar serves a full menu and is frequented by golfers at day and locals by night. If you visit Gannon’s in the evening you can enjoy the luscious Pecan Crusted Mahi with sweet potatoes, braised greens, bacon and scallion lemon sauce pictured below.

If you are not able to visit Maui right now then you can enjoy Chef Gannon’s recipe below at home. The Seawatch restaurant was formerly at this Wailea Golf Club House location, 100 Wailea Golf Club Drive, for more menu information and/or reservations go to www.gannonsrestaurant.com.

Executive Chef Beverly “Bev” Gannon generous supplied the yummy Ginger Duck Wonton recipe below. We want to share a few notes about the ingredients. You will be able to find the Sambal, which is a spicy Vietnamese paste of ground fresh chilis, and the hoisin sauce, which is a sweet sauce based on sugar and soybeans and the wonton wrappers in the Asian section of  your local grocery store. If you cannot find the Lilikoi puree please feel free to substitute pureed fresh mango for the Lilikoi puree or to leave it out of the recipe.

Ginger Duck Wontons with Pineapple Lilikoi Dipping Sauce

Dipping Sauce:

½ cup pineapple apricot preserves
2 tablespoons lilikoi puree
2 tablespoon white balsamic vinegar
1 tablespoon finely chopped mint
1 teaspoon Sambal

Filling:

1 teaspoon olive oil
2 teaspoons toasted sesame oil
½ cup finely chopped onion
½ cup peeled and finely chopped carrot
1 tablespoon peeled and finely chopped fresh ginger
1 teaspoon finely chopped garlic
2 tablespoons sesame seeds, toasted
2 tablespoons hoisin sauce
½ teaspoon freshly ground black pepper
2 cups finely shredded cooked duck
2 tablespoons cornstarch
2 tablespoons water
1 package (3-inch square) wonton skins (about 30 skins)
Peanut oil, for deep-frying

To prepare the dipping sauce, in a small bowl, combine all the sauce ingredients and mix well. Set aside.

To prepare the filling, in a saucepan, heat the olive and sesame oils over medium heat.  Add the onion, carrot, ginger and garlic and sauté for 4 minutes, until the vegetables are limp.  Add the hoisin sauce, sesame seeds, salt, and pepper.  Remove from the heat.

Place the duck in a bowl, add the cooked vegetable mixture, and mix well.  Adjust the seasonings. Let mixture cool.

To assemble the wontons, in a small bowl, stir together the cornstarch and water.  Lay out 6 to 8 wonton skins, positioning each of them with a point facing you.  Put about 1 tablespoon of the filling in the center of 1 skin.  Brush the edges of the skin with cornstarch mixture.  Fold the bottom edge up to the top edge, covering the filling, and pressing the edges together to seal.  You’ll have a triangle.  Fold the two lower sides of the triangle together and press to seal.  Repeat this procedure until you’ve used all the filling.  Cover and chill for a few hours before frying.

In a heavy saucepan, pour in the peanut oil to a depth of about 1 inch and heat to 375 degrees. Add the wontons, a few at a time, and fry, turning with tongs to fry evenly, for about 1 minute, until golden brown.  Using a slotted spoon, transfer to paper towels to drain.  Serve hot with the dipping sauce.

Serves eight.

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