CHEAT'S DUCK, HOISIN AND CUCUMBER LETTUCE CUPS
A quick and easy, low-fat alternative to duck pancakes. Spiralized cucumber, sesame seeds and hoisin sauce make these a simple and delicious party snack
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Snack, Starter
Time 25m
Yield Makes 12
Number Of Ingredients 8
Steps:
- On the chopping board you used to slice the duck, toss the duck strips in the five spice and a generous pinch of flaky sea salt and black pepper.
- Heat a wok or non-stick, large, high-sided frying pan over a high heat. Once really hot add the oil along with the seasoned strips of duck breast and stir-fry for 2 mins. Reduce the heat slightly and spoon in the hoisin sauce, toss everything together and stir-fry for another min until the duck is just cooked then remove from the heat.
- Divide the spring onions, spiralized cucumber and hoisin duck between the lettuce leaves then top with a sprinkling of sesame seeds to serve.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
EASY "PEKING DUCK" LETTUCE CUPS
Crispy, succulent duck, aromatic spices, and savory sauce come together to make these extraordinary lettuce cups. Since this is something that can be made well ahead of time, it works nicely for large groups. Just simply reheat, and crisp up the skin before serving.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 14h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Place duck legs in a large bowl. Drizzle with vegetable oil. Sprinkle with salt, Chinese 5-spice, and black pepper. Mix ducks legs so all surfaces are coated with oil and seasonings.
- Sprinkle large pieces from 3 green onions into a baking dish large enough to hold the duck legs in a single layer. Place duck legs skin side up on top of the scallions. Scatter garlic clove halves over the duck legs. Place a piece of parchment paper directly on top of the duck legs to help retain moisture. Tightly cover the entire baking dish with aluminum foil.
- Bake duck legs in preheated oven for 3 hours. Turn off the oven, open oven door just a crack, and let baking dish rest in oven for 1 hour; do not uncover dish during this time. Remove dish from oven and let it cool to room temperature. Baste duck legs with some of the rendered fat. Place the parchment paper back over the duck legs and re-wrap the dish in foil. Refrigerate overnight.
- Mix hoisin sauce, lemon juice, sesame oil, and hot sauce, and together in a bowl.
- Remove bones from chilled duck legs; leave the skin on. Cut into 1/2-inch cubes.
- Place a tablespoon of rendered duck fat in a skillet over medium-high heat. Cook and stir 1/2 of the cubed duck until pieces are brown and crispy, 4 to 5 minutes. Add the second 1/2 of the duck pieces and cook and stir until duck is just heated through, about 1 minute. Stir in 1 tablespoon chopped green onions.
- Fill lettuce cups with a generous spoonful of the duck; drizzle serving sauce over the top. Garnish with diced cucumber, chopped green onions, and sesame seeds.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 11.6 g, Cholesterol 98.8 mg, Fat 15.1 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 3.4 g, Sodium 1256.5 mg, Sugar 4.4 g
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