Heat the oil in a large stockpot over medium heat. Add carrots, celery, onions, fennel, garlic, ginger, lemongrass and tomato. Sweat vegetables, stirring occasionally until vegetables start to brown.
Deglaze pot with soy sauce and vinegar. Add the duck pieces and any juice from the duck cavity. Sweat the duck pieces for 3 minutes. Add thyme and pour in enough water or stock to cover. Bring to a boil uncovered, reduce heat and simmer for about 1 ½ hours. Strain liquid through sieve and cool.
Add finely chopped Chinese barbequed pork, roast pork and Peking duck in a large bowl. Add soy sauce, chili, mirin, sesame oil, vinegar, cilantro, green onions, garlic, and ginger. Mix well to combine all ingredients.
Place 8 wonton wrappers on a clean surface and using a pastry brush or your finger and brush egg wash around the outside of each wrapper. Place small spoonful in the centre of each wonton wrapper and pull sides to top and pinch together to seal. Place on a parchment lined sheet pan and cover with a clean kitchen towel. Repeat until you have finished mix.
To cook place a single layer of wontons in a large steamer lined with parchment paper and cook until tender, about 7 to 10 minutes.
Garnish large soup bowls with Thai basil, enoki mushrooms and green onions. Place wontons in the centre of each bowl and pour hot peking duck broth over. Serve immediately with lime wedges, garlic-chili, and ginger-lime.