Duck in crisp wonton cups

Crunch through these crisp wonton wrappers to the juicy duck filling inside. A classic Chinese dish, these duck wonton cups are perfect for a light lunch or entree.

  • 1 hr cooking
  • Serves 12
  • Print


Duck in crisp wonton cups
  • 24 wonton wrappers
  • cooking oil spray
  • 1 chinese barbecued duck
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 2 tablespoon coarsely chopped fresh coriander
  • 2 green onions (green shallots), coarsely chopped
  • 2 green onions, extra, thinly sliced


Duck in crisp wonton cups
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease recesses of 2 x 12 mini muffin pans.
  • 2
    Press wonton wrappers into recesses to form a cup shape; spray lightly with oil. Bake about 8 minutes, until browned lightly. Remove from muffin pans; cool.
  • 3
    Remove flesh and skin from duck; thinly slice and discard fat. Place duck on an oven tray; cover with foil. Heat in oven 10 minutes.
  • 4
    Combine duck with sauces, coriander and chopped onion in a medium bowl; mix well.
  • 5
    Spoon duck mixture into wonton cases. Top with extra onions.

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