Crispy duck lettuce wraps

2
45 minutes

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