Shredded Hoisin-Ginger Duck Lettuce Cups
with Cucumber, Carrot and Chilli
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Confit Duck Legs
Baby Gem Lettuce
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the confit duck legs from their packaging.
Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Meanwhile, trim the cucumber (see ingredients for amount), then halve widthways. Quarter lengthways, then scoop out the seeds and discard. Cut into thin matchsticks. Peel, trim and halve the carrot widthways. Quarter lengthways, then cut into thin matchsticks.
Trim the baby gem and separate the leaves to make your ‘cups’. Cut the lime (see ingredients for amount) into wedges.
Peel and grate the garlic (or use a garlic press).
When the duck has 3-4 mins remaining in the oven, heat a small saucepan on medium heat with a drizzle of oil.
Once hot, add the garlic, ginger and chilli flakes. Cook until fragrant, 1 min.
Add the hoisin sauce, honey and water (see pantry), stirring to combine, 1-2 mins.
When the duck has cooked, transfer to a large bowl and use two forks to shred the meat from the bones (discard the bones).
Pour in the hoisin-ginger sauce from your pan and toss the shredded duck to coat.
Arrange the lettuce leaves on your plates, then fill each leaf with the cucumber, carrot and hoisin-ginger duck.
Garnish with the sesame seeds.
Serve with lime wedges for squeezing over.