Smoked Duck with Chimichurri

Cook time 30 mins
Servings 8 as a starter


1 smoked duck breast
8 round wonton wrappers
rice bran oil, for shallow frying
½ an avocado, mashed
Juice of ½ lime

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

Baby shisho leaves

Smoked Duck with Chimichurri


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

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.

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

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.