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


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


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)


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. 

© 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

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

Serves: 2

5 stars

Average user rating Based on 8 ratings