Barbecued Duck And Lychee Canapes - cooking recipe

Ingredients

40 None wonton wrappers
1 None barbecued duck
8 None fresh lychees, cut into wedges
1/2 cup small cilantro leaves
1 None bird's-eye chili pepper, thinly sliced
4 None green onions, thinly sliced
1 tsp honey
2 tsp rice vinegar
1 tbsp light soy sauce
1/4 tsp Chinese five-spice powder
None None Few drops sesame oil

Preparation

Preheat the oven to 425\u00b0F. Spray 40 cups of two 24-cup mini muffin pans with no stick cooking spray. Line each cup with a wonton wrapper, pressing them down so sides are not too high. Spray lightly with cooking spray. Bake for 5-7 mins, until edges are golden brown. Transfer to a wire rack to cool.
Preheat the broiler. Remove meat and skin from barbecued duck. Dice duck meat and slice skin. Place duck skin on a baking pan and broil for 5 mins, until crisp. Transfer to a bowl with duck meat, lychees, cilantro, chili pepper and onions.
Whisk honey, vinegar, soy sauce, five-spice powder, a few drops of sesame oil and 1 tbsp hot water in a small bowl. Pour over duck mixture and toss to combine. Spoon into wonton cups.