Crisp parcels of confit duck leg, shallots, red chillis, spring onions and coriander.
Peel and dice the shallots and the garlic. Thinly slice the spring onions. Pick and chop the coriander.
Remove the bones from the duck legs and shred the meat. Heat a frying pan to hot and then cook the duck meat until crispy. Mix the shallot, garlic, spring onions and coriander.
Place a spoonful of the mixture in the centre of each wonton wrapper. Fold the wrapper around the mixture and press the edges together firmly.
Heat a frying pan and add a splash of oil. Add the wontons to the pan and cook until crisp and golden brown on both sides.
Serve with hoisin sauce.
«For a lighter version of this recipe, try poaching or serving your wontons. Add them to a spiced broth for a more substantial meal.»