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Duck Wonton Stack Served with Red Wine Glaze and Mixed Tomato Salad

If you usually reserve duck for the main course, then try this delicious entree - the rich and flavoursome meat works perfectly in these delicate wonton parcels, as prepared by Ebony Halangahu on Come Dine With Me Australia episode 4.


  • 8 wonton wrappers

  • 2 duck breasts

  • ¼ cup red wine vinegar

  • ½ cup caster sugar

  • ½ cup red wine (dry)

  • Mixed lettuce leaves

  • Assorted tomatoes

  • Olive oil

  • salt and pepper


  • 1.

    Brush wonton wrappers with oil and add some salt. Place on a greased baking tray and bake for 4-5 minutes until crisp, set aside.

  • 2.

    Meanwhile in a saucepan, add wine vinegar, sugar, and red wine and bring to boil. Boil for 5 mins and bring off heat to cool and thicken.

  • 3.

    Heat pan over medium heat, salt and pepper duck cook skin side down for 5 minutes.

  • 4.

    Turn and cook for a further 5 minutes or to your liking.

  • 5.

    Slice duck and layer with wonton wrappers and lettuce, add mixed tomatoes.

  • 6.

    Spoon over glaze.

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