Duck Lettuce Wraps
These lettuce wraps are traditionally the second course of a Beijing duck meal. You could serve these to follow our homemade Beijing-Style Duck Breast, or just serve them on their own. This recipe uses a Cantonese-style roast duck, which you can find at Asian grocery stores or Chinese barbecue shops or restaurants. Save the bones for our Duck Noodle Soup recipe! Enjoy these Duck Lettuce Wraps with Black Sage Merlot or Fowles Are You Game? Pinot Noir.Ingredients
Serves 4-6
1 Cantonese-style roast duck, meat removed (save bones and skin for another use)
2 tbsp (30 ml) vegetable oil
1 shallot, minced
2 green onions, thinly sliced
2 cloves garlic, minced
¼ cup (60 ml) water chestnuts, diced
6 mushrooms, diced
2 stalks celery, diced
1 tbsp (15 ml) chili garlic sauce, or to taste (optional)
½ cup (125 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tsp (10 ml) cornstarch mixed with 1 tbsp (15 ml) water
1 head iceberg or 2 heads baby gem lettuce, washed, leaves separated and placed in ice water in refrigerator
2 red serrano peppers, thinly sliced
Instructions
- Dice duck meat and set aside.
- Heat a wok or deep skillet over medium heat. Add oil, shallots, green onions and garlic. Stir-fry for 1 minute, until fragrant.
- Add water chestnuts, mushrooms and celery. Stir-fry for 2 minutes, or until tender-crisp. Add duck meat and stir-fry for 1 to 2 minutes, until heated through.
- Add chili garlic sauce (if using), hoisin, soy sauce and sesame oil. Toss to mix well. Add cornstarch slurry and cook just until thickened. Transfer to a serving bowl.
- Remove lettuce from water and spin in a salad spinner. Transfer to a platter with sliced peppers and serve with duck mixture.
- To eat, make wraps with lettuce, duck mixture and peppers to taste.