- 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

			Yield: Makes 8 servings
			Active time: 1 hr
			Total time: 1 hr

		- 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.

			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.