Barbecued Duck And Lychee Canapes

• 40 None wonton wrappers
• 1 None barbecued duck
• 8 None fresh lychees, cut into wedges
• 1/2 cup small cilantro leaves
• 1 None bird's-eye chili pepper, thinly sliced
• 4 None green onions, thinly sliced
• 1 tsp honey
• 2 tsp rice vinegar
• 1 tbsp light soy sauce
• 1/4 tsp Chinese five-spice powder
• None None Few drops sesame oil

1. Preheat the oven to 425u0b0F. Spray 40 cups of two 24-cup mini muffin pans with no stick cooking spray. Line each cup with a wonton wrapper, pressing them down so sides are not too high. Spray lightly with cooking spray. Bake for 5-7 mins, until edges are golden brown. Transfer to a wire rack to cool.
2. Preheat the broiler. Remove meat and skin from barbecued duck. Dice duck meat and slice skin. Place duck skin on a baking pan and broil for 5 mins, until crisp. Transfer to a bowl with duck meat, lychees, cilantro, chili pepper and onions.
3. Whisk honey, vinegar, soy sauce, five-spice powder, a few drops of sesame oil and 1 tbsp hot water in a small bowl. Pour over duck mixture and toss to combine. Spoon into wonton cups.

wonton wrappers, barbecued duck, fresh lychees, cilantro, chili pepper, green onions, honey, rice vinegar, soy sauce, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/30392 (may not work)