Compiled by Raphaella Frame-Tolmie Food Production, recipes and styling Vicki Clarke, Nikki Gaskell and Robyn Timson Photographs Elsa Young Ingredients: • 12 duck wings • 6t Five Spice powder • 2t rock salt • 500ml duck fat – or enough to cover the meat in a casserole dish • 4T honey • 12 won ton wrappers • Vegetable oil for frying • Micro herbs to garnish Directions: Preheat the oven to 120ºC. Remove the tip and second joint of the wing with a sharp knife, leaving only the base joint that resembles a drumstick or shank. Place the shanks in a heavy-based casserole dish and sprinkle three teaspoons of the Five Spice powder and the rock salt over them. Cover the meat with the duck fat and seal the dish with tin foil or a tight-fitting lid. Roast for two to three hours, until the meat is almost falling off the bone. Remove from the oven and leave to cool for a further hour, then take the duck out of the fat and allow to cool completely. Using sharp secateurs, cut the ends off the bones. Trim the meat to form neat, popsicle-shaped shanks. Use a cloth to clean the bones of any fragments. Evenly coat the shanks with the remaining Five Spice powder, drizzle the honey over them and place under a hot grill for a few minutes, turning periodically until brown and crisp. Wrap each shank in a won ton wrapper and set aside. Fill a large saucepan or deep fryer with vegetable oil and heat to 200ºC. Fry each shank for a minute, or until the wrappers are golden and crisp. Serve immediately on a bed of micro greens with a dipping sauce of your choice. Makes 3 starter portions. This recipe was originally featured in the April 2012 issue of House and Leisure.