2 small duck legs
1 clove garlic
1 small knob ginger
2 tbsp. fresh chives (chopped)
1 small onion
splash of olive oil
around 1 cup canola oil (for frying)
Debone the duck legs and remove the skin (reserve for duck stock). Finely chop the duck meat. Heat the oil in a saucepan and sauté the onion until golden, add duck meat and sauté for few minutes on low heat, add soy sauce and let the liquid evaporate. Place all the ingredients in a food processor and chop (except for the wrappers). Place the mixture off-centre in the wonton wrapper, wet the edges and fold over to form a triangle shape and fold in both opposite corners.
Gently lower into a wok and fry for 2-3 minutes. Drain on kitchen paper before serving.