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.»