Consommé Procedures:

-Begin by breaking down the duck and first removing the wish bone. Remove both thighs and breast from carcass. De-bone legs and clean bones of all fatty tissue. Season bones with salt and pepper and roast bones in a 500 degree oven until they are brown in color. Remove all fat from breast and thighs and render the fat in the same oven used to roast the bones. Next, chop one tenderloin from the breast and reserve for wonton filling. In a small blender combine the egg whites, one breast, both thighs and mirepoix vegetables. Blend until a ground meat consistency is achieved. Combine the clear meat and duck stock together and stir well. Place on low heat and stir occasionally. Next, add the honey and sachet to the soup. After the raft has formed put a small hole in the raft on one side. After clarification has been achieved, strain the soup being careful not to break the raft.

Wonton and Vegetable Procedures:

-Begin the wontons while the soup is cooking by combining the flour, water and a pinch of salt together and forming a smooth dough. Set this aside in a cooler and allow dough to rest. Mince the garlic, shallots, ginger and thyme. Add the chopped herb mixture and tenderloin together and mix well. Next, roll out the dough in a pasta machine until you reach the thinnest setting. After dough has been rolled cut 4 pieces using a small fluted cutter. Fill each wonton with one ounce of the duck filling. Seal the wonton with the egg wash and blanche in a pot of simmering water for about 12 minutes. Cut the butternut squash into a triangular paysanne cut, slice the haricot verts and snow peas on a very sharp bias. Blanche all vegetables with wonton and garnish the soup with 6 of each vegetable and one wonton. To finish, take one rice paper and place over cup then baking in a 500 degree oven until golden brown.