Hoisin duck and strawberry crispy wonton ‘tacos’
Crispy shredded duck pancakes get a summer makeover with the addition of fresh strawberries.
For the hoisin duck
For the wontons
- peanut oil, for deep-frying
- 20–30 wonton wrappers (available from Asian supermarkets)
- pinch salt
- pinch freshly ground white pepper
- 1 tbsp finely chopped chives
For the dressing
To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour.
When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked.
Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed.
Mix the cooking juices with the hoisin sauce to serve and set aside.
Mix together the ingredients for the dressing in a small bowl and set aside.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives.
To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away.