1 telegraph cucumber, peeled, halved, deseeded, cut into thin strips
1 cup coriander leaves
1Pour oil into a wok until half full. Heat over medium-high heat until hot. Meanwhile, discard the skin from the duck. Peel the flesh from the bones and shred the meat. Set aside.
2Deep-fry the wonton wrappers, 3–4 at a time, for 1–2 minutes each side or until golden. Remove to a wire rack to drain, once cool they will become crisp. Carefully pour the hot oil out of the wok, leaving 1 tablespoon oil in the wok.
3Reheat the wok over medium-high heat. Add the mushrooms and stir-fry for 2 minutes until they start to soften. Add the duck, plum sauce and stir-fry paste. Stir-fry for 1–2 minutes or until well coated.
4Place wontons wrappers on a platter, top with the warm duck mixture, cucumber and coriander. Serve.
Tip: You can cook the wontons up to 2 hours ahead. Stand wontons on the wire rack, at room temperature. Top with the duck mixture, cucumber and coriander just before serving.