zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Ching-He Huang’s Chinese roast duck lettuce leaves

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Ching-He Huang’s Chinese roast duck lettuce leaves

    "Healthier and lighter than the takeaway version. Marinade the duck with Chinese spices and roast duck legs without the skin to make a healthier low fat alternative but full of flavour. Go carb free by wrapping in fresh gem lettuces leaves and reduce the amount of salt by brushing a thin layer of shop-bought Hoi sin for a mild savoury-sweet flavour." - Ching


    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 2

    Ingredients

    390g pack of Gressingham duck legs, skin off

    For the Marinade
:

    2 cloves minced garlic


    2 tbsp grated ginger

    
2 tbsp Shaoxing rice wine or dry sherry

    1 tsp Chinese five spice powder


    1⁄2 tsp dried chilli flakes


    2 tbsp runny honey


    1 tbsp ground nut oil


    1 tbsp low salt soy sauce

    1 tbsp Hoi sin sauce


    1 tsp dark soy sauce

    
1 pinch of sea salt

    To Serve
:

    2 heads of lettuce gem leaves, leaves separated & washed

    Garnish
:

    Sliced spring onions, very thin long strips, soaked in ice water to curl up

    Cucumber slices, half moon, thinly sliced

    Serve with
:

    2 tbsp Hoi sin sauce (with brush to brush on the lettuce leaves)

    Method

    1. Place the duck legs in a zip lock bag, add all the marinade ingredients. Marinade for at least one hour in the fridge.

    2. Heat the oven to 180°C. Place duck legs (include the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 30 minutes, then turn heat up to 200°C, cook the duck legs for a further 10 minutes to cook medium – well done.

    3. Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and 
place on a serving board.

    4. Place the lettuce gem leaves, cucumber slices and spring onion curls in small 
serving dishes. Pour some Hoi sin sauce in dipping bowls with small brush.

    5. To serve, let your guests make each one themselves by brushing some hoi sin sauce in the lettuce cups, placing some shredded duck onto a lettuce ‘wrap’ 
garnishing with a slice of cucumber and spring onion curl, wrap and eat. 

    Your recipe note

    Edit your recipe note

    © Copyright Ching-He Huang, 2013

    To view Ching's recipe for Steamed wined chicken with orange & ginger dressing, click here 

    To view Ching's recipe for Wok fried sugar snap pears & mange tout with cashew nuts click here

    Comments

    Average user rating

    4 stars

    Glossary