Hoisin duck and strawberry crispy wonton ‘tacos’

Step 1

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.

Step 2

When ready to cook, preheat the oven to 200C/180C Fan/Gas

Step 3

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.

Step 4

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.

Step 5

Mix the cooking juices with the hoisin sauce to serve and set aside.

Step 6

Mix together the ingredients for the dressing in a small bowl and set aside.

Step 7

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.

Step 8

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.

Step 9

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.