Barbecued duck and lychee in wonton cases

1.Remove meat and skin from a barbecued duck. Dice duck meat and slice skin. Place skin on a baking tray and grill for 5 mins, until crisp. Place duck meat and skin in a bowl with 8 fresh lychees, cut into wedges, 1/2 cup small coriander leaves, 1 thinly sliced birdseye chilli and 4 thinly sliced green onions. Whisk together 1 tsp honey, 2 tsp malt vinegar, 1 tbsp light soy sauce, 1 tbsp hot water, few drops sesame oil and 1/4 tsp five spice powder. Pour over duck mixture and toss to combine. Use to fill 40 wonton cases. Serve.

2.To make the wonton cases: Preheat oven to 220C or 200C fan. Spray 40 holes of two 24-hole mini muffin pans with cooking oil spray.Line each hole with a wonton wrapper, easing them down so sides are not too high. Spray lightly with cooking oil spray. Bake for 5-7 mins, until edges are golden brown. Cool on wire racks or fill while warm. Store in an airtight container.