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.
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.
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.
Heat pan over medium heat, salt and pepper duck cook skin side down for 5 minutes.
Turn and cook for a further 5 minutes or to your liking.
Slice duck and layer with wonton wrappers and lettuce, add mixed tomatoes.
Spoon over glaze.