Duck lettuce wraps
Crispy, succulent, and aromatic duck and sweet and savory sauce come together to make these crunchy and tasty little lettuce cups. Since this is something that can be made well ahead of time, it works nicely for large groups.
Duck pancakes without the pancake! A favourite protein of mine has to be duck. Here duck is served in cos lettuce cups with cucumber, green onion, fried shallots and hoisin sauce (gluten free). Duck is an excellent source of protein and contains vitamins A, B3, and C. Minerals include iron, selenium, and calcium.
Duck fat contains linoleic acid, which is an important fatty acid. This acid is used by the body to maintain the health of cells.
These duck lettuce wraps are a perfect appetiser or entree for a group of people and look so good on a festive table.
| Prep Time | 5 minutes |
| Cook Time | 16 minutes |
| Servings |
wraps
|
- 1 tbsp olive oil
- 3 tbsp gluten free hoisin sauce
- 1 tbsp plum sauce
- 1 lebanese cucumber cut into thin strips
- 1 cos lettuce seperated into 12-14 lettuce cups
- 4 green onions cut into thin strips
- 1 cup fried shallots
Ingredients
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- Rinse the duck. Let the duck sit in the refrigerator overnight so the skin can dry out.
- When you’re ready to cook the duck,lightly slice into the fat (not quite going down to the meat) of the two duck breasts in a criss-cross pattern and season with salt and pepper on both sides. marinate in plum sauce and 1 Tbsp of hoisin sauce.
- Get a frying pan onto a medium-high heat and lay the duck breasts in skin side down. Leave the duck breasts like this for around 6. Sear both sides of the duck and remove from the heat.
- Place the duck breasts skin side up on a rack in a roasting tin in the middle of the oven for 10 minutes.
- Give the duck 5 minutes to rest once out of the oven
- fill lettuce cups with duck,cucmber,green onion, hoisin sauce and tip with fried shallots
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