Serves: 8 as a starter Time: 30 mins


  • 1 smoked duck breast

  • 8 round wonton wrappers

  • rice bran oil, for shallow frying

  • ½ an avocado, mashed

  • Juice of ½ lime

  • Chimichurri

  • 1 clove garlic

  • 1 French shallot

  • ½ bunch parsley

  • 3 sprigs oregano, leaves picked

  • 1 chilli, seeds removed

  • 1 tsp. cumin

  • 3 tbsp. red wine vinegar

  • 1/3 cup olive oil

  • salt

  • Garnish

  • Baby shisho leaves


  • 1.

    To make the Chimichurri, blend all ingredients in a blender.

  • 2.

    Heat up the rice bran oil in a shallow pan. Gently lower wonton wrappers into the oil and fry until golden brown. Drain any excess oil on some paper towelling.

  • 3.

    Combine the avocado with the lime juice and a pinch of salt.

  • 4.

    To serve, place a dollop of avocado on the crisp wontons, add a couple of thin slithers of duck followed by a teaspoon of Chimichurri. Garnish with the baby herb.

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