DUCK, CHILLI AND GINGER WONTON BROTH

Serves 4

A LITTLE EFFORT Preparation: 1½ hours Cooking: 1 hour

For the filling: olive oil 3T leftover duck 150 g, finely chopped chicken or pork mince 150 g

Chinese five-spice 1t garlic 2 cloves, crushed ginger 1 x 5 cm piece, finely chopped leeks or spring onions 2, finely chopped water 3T salt, to taste

For the wonton wrappers: flour 240 g large free-range egg 1 salt ¾t water ½ cup cornflour, for rolling

For the chilli-and-ginger broth: canola oil 3T ginger 1 x 5 cm piece, peeled and sliced julienne garlic 6 cloves, thinly sliced chillies 2–3, sliced spring onions 50 g, sliced sesame oil 1t chicken stock 1.5 litres soya sauce, to taste fish sauce, to taste limes 2, halved leftover shredded duck (optional) hoisin or oyster sauce, for serving baby pak choi, for serving

1 To make the wonton filling, heat the olive oil in a pan and fry the duck, pork or chicken