Hoisin Duck Lettuce Wraps
Serves: 4 Prep Time: 15 Minutes, Cooking Time: 30 MINUTES
The skin of the duck once crisped is really tasty and adds so much texture and flavour to these lettuce cups. If you lightly bash the toasted sesame seeds before scattering them over it’ll release even more of their flavour.
- 4 confit duck legs
- 5cm piece of fresh ginger, finely grated
- 3 garlic cloves, crushed
- 2 tbsp honey
- 2 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tbsp hoisin sauce, plus extra to serve
- 1 tsp Chinese five-spice
- 2 heads of baby gem lettuce
- 1/2 cucumber, peeled, deseeded and sliced into thin batons
- 1 small carrot, sliced into strips
- 4 spring onions (scallions), thinly sliced and dropped into iced water
- 1 red chilli, thinly sliced
- Small handful of coriander (cilantro) leaves
- 1 tbsp toasted sesame seeds
Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Place the duck legs on a roasting tray and bake in the oven for 25 minutes.
When the duck is almost finished, place a large frying pan (skillet) over a medium heat. Add 2 tablespoons of oil from the roasting tray to the frying pan along with the ginger and garlic. Sauté for 2–3 minutes until softened. Add the honey, soy sauces, hoisin sauce and Chinese five-spice to the pan and stir to combine.
Pull the duck meat and crispy skin from the bones and shred, discarding any bones. Toss the meat into the sauce in the pan to coat.
Separate the baby gem leaves and lay on a platter. Top with the duck, cucumber, carrot, spring onions, chilli, coriander and sesame seeds. Serve with extra dollops of hoisin sauce as needed.