olive oil spray
24 wonton wrappers
¼ cup hoisin sauce
3 tsp chilli garlic sauce or chilli sauce (see tips, below)
2 tsp sesame oil
2 tbsp lemon juice
1 tsp grated fresh ginger
½ Lebanese cucumber, quartered lengthways, seeded
½ Chinese barbecue duck or Peking-style ready roasted duck breast (see notes, below)
2 green spring onions, thinly sliced
2 tsp toasted sesame seeds
micro herbs, to garnish
- Preheat oven to 180°C. Grease a 24-hole mini muffin tin with olive oil spray. Use an 8cm cutter to cut out 24 rounds from won ton wrappers. Push a wrapper into each hole, pressing folds against side to form cups. Spray lightly with oil and bake for 8 minutes or until golden and crisp. Remove from oven and allow to cool. These can be baked up to 1 week ahead and stored in an airtight container.
- Combine sauces, oil, juice and ginger in a small bowl. Cut cucumber into 5mm-thick strips, then finely dice. Remove breast from duck, if not already done. Slice, then finely chop. Remove remaining meat from duck, discarding skin, fat and bones, and finely chop. Combine all duck meat, hoisin mixture, cucumber and onions in a medium bowl.
- Fill won ton cups with duck mixture. Sprinkle with toasted sesame seeds. Garnish with micro herbs. Serve.