Cheats Duck Hoisin And Cucumber Lettuce Cups Recipes

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CHEAT'S DUCK, HOISIN AND CUCUMBER LETTUCE CUPS



Cheat's duck, hoisin and cucumber lettuce cups image

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

2 duck breasts (about 340g), skin and fat removed then each breast cut into 6 thin strips
½ tsp five spice powder
1 tbsp vegetable oil
50ml hoisin sauce
4 spring onions , thinly sliced on a diagonal
½ cucumber , ends trimmed, cut in half widthways, spiralized into thin noodles and squeezed dry to remove excess water
3 baby gem lettuces , leaves separated
1 tbsp sesame seeds

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



Easy

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

6 whole duck legs
1 tablespoon vegetable oil
1 tablespoon kosher salt
2 teaspoons Chinese five-spice powder
1 teaspoon freshly ground black pepper
3 green onions, cut into large pieces
5 cloves garlic, halved
¼ cup hoisin sauce
½ lemon, juiced
1 teaspoon sesame oil
1 teaspoon hot sauce
1 tablespoon rendered duck fat
18 whole butter or Bibb lettuce leaves
1 cucumber, diced
6 green onions, chopped, divided (or as needed)
1 tablespoon sesame seeds

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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