Crispy duck lettuce wraps

45 minutes


  • 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


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
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
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
Remove the duck from the heat and allow it to rest for 3 minutes. Carve very thinly and arrange the meat on a platter
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