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Shredded Duck Lettuce Wraps

Serves : 4 Preparation 75 mins Cooking 45 mins Total 120
Nutrition facts: 251.00 calories 8.80g protein 23.00g carbs 20.60g sugars 14.40g fat 4.30g 1.40g fibre 692.00mg sodium
Ingredients: (462g) 2 Freedom Food, skin on Duck legs For the marinade: 2 cloves minced Garlic 2 tablespoon grated Ginger 2 tablespoon, or dry sherry Shaosing rice wine 1 teaspoon Chinese five-spice powder 2 tablespoon Honey 2 tablespoon Hoi sin sauce 1 tablespoon Chilli sauce 1 tablespoon Dark soy sauce 1 pinch Sea salt To serve: 2 heads, leaves separated & washed Little Gem lettuce For the garnish: Sliced, very thin long strips, soaked in ice water to curl up Cucumber slices, half moon, thinly sliced Spring onion Serve with: 3 tablespoon, in a small bowl with serving spoon Hoi sin sauce This recipe is super easy. Marinate the duck legs with Chinese seasonings and roast in a hot oven. Shred the meat and serve in lettuce gem wrap leaves, garnish with cucumber slices and a small dollop of shop bought Hoi sin sauce. Happy Chinese New Year! *Note: 1 hour and 15 minutes preparation time includes 1-hour marinating.

Shredded Duck Lettuce Wraps

  1. Serves : 4
  2. Preparation time 1 Hours 15 Minutes
  3. Cooking time 45 Minutes
per serving

Cals

251.00

Protein (g)

8.80

Carbs (g)

23.00

Sugars (g)

20.60

Fat (g)

14.40

Sat Fat (g)

4.30

Fibre (g)

1.40

Sodium (mg)

692.00
duck
Source from

For RSPCA Freedom Food

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About the recipe

main courses

This recipe is super easy. Marinate the duck legs with Chinese seasonings and roast in a hot oven. Shred the meat and serve in lettuce gem wrap leaves, garnish with cucumber slices and a small dollop of shop bought Hoi sin sauce. Happy Chinese New Year! *Note: 1 hour and 15 minutes preparation time includes 1-hour marinating.

Ingredients
  • Duck legs - (462g) 2 Freedom Food, skin on
For the marinade
  • Garlic - 2 cloves minced
  • Ginger - 2 tablespoon grated
  • Shaosing rice wine - 2 tablespoon, or dry sherry
  • Chinese five-spice powder - 1 teaspoon
  • Honey - 2 tablespoon
  • Hoi sin sauce - 2 tablespoon
  • Chilli sauce - 1 tablespoon
  • Dark soy sauce - 1 tablespoon
  • Sea salt - 1 pinch
To serve
  • Little Gem lettuce - 2 heads, leaves separated & washed
For the garnish
  • Spring onion - Sliced, very thin long strips, soaked in ice water to curl up Cucumber slices, half moon, thinly sliced
Serve with
  • Hoi sin sauce - 3 tablespoon, in a small bowl with serving spoon

Steps

  • Place the duck legs in a zip lock bag, add all the marinade ingredients. Marinade for atleast one hour in the fridge.
  • Heat the oven to 180 degrees. Place duck legs (include the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then turn heat up to 220 degrees, cook the duck legs for a further 10 minutes to cook medium – well done.
  • Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a serving board.
  • Place the lettuce gem leaves, cucumber slices and spring onion curls in small serving dishes. Pour some Hoi sin sauce in dipping bowls with small serving spoons.
  • To serve, let your guests make each one themselves by placing some shredded duck onto a lettuce “wrap” garnishing with a slice of cucumber, spring onion curl, finally get them to spoon the Hoi sin sauce onto each “wrap” (seasoning to their taste!).
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Ingredients
  • Duck legs - (462g) 2 Freedom Food, skin on
For the marinade
  • Garlic - 2 cloves minced
  • Ginger - 2 tablespoon grated
  • Shaosing rice wine - 2 tablespoon, or dry sherry
  • Chinese five-spice powder - 1 teaspoon
  • Honey - 2 tablespoon
  • Hoi sin sauce - 2 tablespoon
  • Chilli sauce - 1 tablespoon
  • Dark soy sauce - 1 tablespoon
  • Sea salt - 1 pinch
To serve
  • Little Gem lettuce - 2 heads, leaves separated & washed
For the garnish
  • Spring onion - Sliced, very thin long strips, soaked in ice water to curl up Cucumber slices, half moon, thinly sliced
Serve with
  • Hoi sin sauce - 3 tablespoon, in a small bowl with serving spoon
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