I was craving for Peking duck after reading this post from eatshowandtell. What a clever and easy way to transform a store-bought roast duck to a crispy skin Peking duck!
There I was in Chatswood (mini Chinatown on North Shore of Sydney) buying a roast duck on a Saturday morning. I was hesitating whether I should buy the Peking duck pancakes, but I decided not to as I had some wanton wrappers in the fridge. Why not add a modern twist to this old classic?
Peking Duck Cocktail Wantons Recipe (Makes 24)
Ingredients
- 1 store-bought roast duck, boned, skin-on and thinly sliced
- 24 wanton wrappers
- 1 Lebanese cucumber, diced
- Hoisin sauce (???), to drizzle
- Finely chopped spring onions, for garnish
Method
- Preheat oven to 180C (350F).
- Brush both sides of 12 wanton wrappers with oil. Ease into a 12 x 1/3 cup capacity muffin pan.
- Bake for 8 to 10 minutes, or until golden and crisp.
- Transfer to a wire rack to cool. Repeat with remaining wrappers and oil.
- Place wanton cases onto a serving plate.
- Arrange a little diced cucumber in the bottom of each. Top with 2 slices of duck. Drizzle with hoisin sauce and garnish with spring onion.