Shredded duck & cucumber lettuce wraps by Ching He Huang.
Celebrate Chinese New Year by sharing this tasty appetiser with your family. Duck legs are cheaper than buying a whole duck so with this recipe you can make homemade Chinese roast duck with minimum fuss and effort.
Prep Time: 11 minutes (plus 60 minutes marinating)
Cook Time: 45 minutesMakes: 12
(426g) 2 Freedom Food duck legs with the skin on
For the marinade:
2 cloves garlic, minced
2 tbsp grated ginger
2 tbsp Shaosing rice wine or dry sherry
1 tsp Chinese five spice powder
2 tbsp runny honey
2 tbsp hoisin sauce
1 tbsp chilli sauce
1 tbsp dark soy sauce
1 pinch sea salt
2 heads of gem lettuce, leaves separated and washed
Sliced spring onions, very thin long strips, soaked in ice water to curl up
Cucumber, halved and thinly sliced
3 tbsp hoisin sauce
1. Place the duck legs in a sandwich bag. Add all the marinade ingredients. Then leave to marinade for at least one hour in the fridge.
2. Heat the oven to 180°C (160°C fan, Gas mark 4). Place the duck legs (with the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes.
3. Turn the heat up to 220°C (200°C fan, Gas Mark 7) and cook the duck legs for a further 10 minutes until they are medium to well done. Remove from the oven and rest for five minutes.
4. Once rested, shred the duck legs and place on a serving board. Place the lettuce leaves, cucumber slices and spring onion curls in small serving dishes. Pour some hoisin sauce in dipping bowls with small serving spoons.
5. To serve, let your guests make each wrap themselves by placing some shredded duck onto a lettuce leaf wrap, garnishing with a slice of cucumber, spring onion curl and a spoon of hoisin sauce.
Recipe courtesy of RSPCA Freedom Food.