Crispy duck lettuce wraps
Karen shares a colourful recipe for your next Chinese meal. These crispy Gressingham duck lettuce wraps are simple to prepare and they make a great communal sharing meal. All components can be placed in the middle of the table for individual wrapping
Ingredients
- 1 large duck breast , skin-on and scored with a knife
- 1/2 tsp sea salt
- 1 tsp Chinese five-spice powder
- 1 knob of ginger , measuring 2.5cm in length, grated
- 1 small red chilli , finely chopped
- 1 garlic clove , peeled and minced
- 1 tbsp of soy sauce
- 1 iceberg lettuce , leaves separated
- cucumber , cut into strips
- carrots , grated
- 2 spring onions , trimmed and sliced
- soy sauce
Method
1
Rub the salt, five spice, ginger root, chillies, minced garlic and soy sauce into the duck breast and allow to marinate for 30 minutes, turning over half way through
2
Heat a wok or frying pan and add the duck breast with the marinade skin-side down. Cook over a medium heat for 5 to 7 minutes, with a heavy weight on top of the duck to keep all of the skin in contact with the heat
3
Turn the heat down and turn the duck over. Continue to cook for a further 5-10 minutes, depending on how you like your duck cooked. Flip it over for 2-3 minutes at the end of cooking to crisp up the skin
4
Remove the duck from the heat and allow it to rest for 3 minutes. Carve very thinly and arrange the meat on a platter
5
Place all of the wrap serving ingredients along with the duck in the middle of the table, and allow each diner to make their own parcels
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Crispy duck lettuce wraps
