- 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 fresh ginger
- 2 tablespoons minced garlic (3 to 4 large cloves)
- 2 to 6 teaspoons Thai red curry paste
- 1 (3-pound) roast duck, meat cut into 1/2-inch dice (3 cups)
- 1 (1-pound) firm-ripe mango, peeled, pitted, and cut into 1/3-inch dice
- 1 cup diced (1/3 inch) fresh or canned pineapple (6 ounces)
- 1/2 cup diced (1/3 inch) red bell pepper
- 24 (4-inch) square wonton wrappers
- Special equipment: a deep-fat thermometer
- 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°F 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 2 to 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.