Name: Cheat's duck, hoisin and cucumber lettuce cups
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 12
Ingredients: 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

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Cheat's duck, hoisin and cucumber lettuce cups

Cheat's duck, hoisin and cucumber lettuce cups

Sophie Godwin – Cookery writer

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Makes 12

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 4 out of 5.1 ratingRate

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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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (12)

kcal67
fat2g

low
saturates0.3g
carbs3g
sugars2g
fibre1g
protein9g
salt0.3g

Method

step 1

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.
step 2

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.
step 3

Divide the spring onions, spiralized cucumber and hoisin duck between the lettuce leaves then top with a sprinkling of sesame seeds to serve.

Recipe from Good Food magazine, February 2017

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A star rating of 4 out of 5.1 rating

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