Peking Duck Cocktail Wantons

Peking Duck Cocktail Wantons

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

  1. Preheat oven to 180C (350F).
  2. Brush both sides of 12 wanton wrappers with oil. Ease into a 12 x 1/3 cup capacity muffin pan.
  3. Bake for 8 to 10 minutes, or until golden and crisp.
  4. Transfer to a wire rack to cool. Repeat with remaining wrappers and oil.
  5. Place wanton cases onto a serving plate.
  6. 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.

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