1. Heat the oil to 200C in a wok or small saucepan. Slice the wonton wrappers very thinly and deep-fry in batches for about 1 minute,until crisp and lightly browned. Drain well.
2. Score the duck breasts through the skin and fat but not into the meat. Season well with salt. Heat a frying pan over medium heat and add about 1 tablespoon of the vegetable oil the wontons were fried in. Place the duck,skin-side down,in the pan and fry at medium heat for about 5 minutes,until the skin is browned and crisp. Turn the duck over and cook for a further 3-4 minutes,until the duck is medium-rare. Remove from the heat and rest for 5 minutes. Slice the duck thinly.
3. For the honey-miso dressing,mix the miso,vinegar,sugar and honey together with 1 tablespoon of cold water to a smooth paste. Whisk in the sesame oil,then whisk in the grapeseed oil a little at a time until fully combined.
4. Toss the sliced duck,grapefruit,onion,salad leaves,tomatoes and about half the dressing together. Heap into a mound on a plate and top with the remaining dressing and wonton crisps.
Also try:Adam Liaw's apricots and amaretto for dessert
Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.