Hoisin duck and strawberry crispy wonton ‘tacos’

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

Saturday Kitchen Chefs - Ching He HuangBy Ching-He Huang
From Saturday Kitchen

Ingredients

For the hoisin duck

  • 2 garlic cloves, crushed
  • 2 tbsp grated fresh root ginger
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp five-spice powder
  • 2 tbsp runny honey
  • 2 tbsp hoison sauce
  • 1 tbsp dark soy sauce
  • pinch salt
  • 2 x 400g/14oz duck legs

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

  • 1 tbsp plum sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp olive oil
  • 2 btsp lime juice
  • pinch caster sugar
  • 1 tbsp tamari or low sodium light soy sauce

To serve

  • 2–3 tbsp hoison sauce
  • 250g/9oz strawberries, thinly sliced
  • 1 bunch watercress