Duck wonton, tofu and chrysanthemum soup

1.For duck stock, preheat oven to 200°C. Place duck bones on an oven tray and roast until golden (20-30 minutes). Combine bones and chicken stock in a large saucepan, top up with water to just cover bones, bring to the boil, skimming scum from the surface, then reduce heat to low and simmer until stock is very well flavoured (3 hours). Strain through a fine sieve, discarding bones, and measure out 2 litres stock (freeze any remaining stock for another use). Combine stock, Shaoxing, soy sauce and spices in a saucepan over medium heat and simmer until broth is well flavoured (15 minutes). Season to taste and keep warm.

2.Meanwhile, for duck wontons, combine ingredients (except wrappers) in a bowl and season to taste. Working with one wrapper at a time, place 1 heaped tsp filling in the centre, brush edges lightly with water, fold over to form a triangle and press edges to seal. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.

3.For fragrant garlic oil, heat oil in a small saucepan over medium high heat until shimmering. Add garlic and stir continuously until golden and just crisp (3-4 minutes). Remove with a slotted spoon and drain on paper towels. Remove oil from heat, cool briefly, then stir through garlic chives.

4.Cook wontons in a large saucepan of boiling water until cooked through (3-3½ minutes). Drain on a clean tea towel.

5.Meanwhile, place tofu in warm bowls, top with a few drops of sesame oil, then divide wontons among bowls. Ladle stock into bowls and top with chrysanthemum leaves and fragrant garlic oil to taste.