Malaysian duck in lettuce cups

Iceberg lettuce makes a healthy, refreshing change from the usual wraps or pancakes in this Malaysian duck in lettuce cups recipe. This dish is so quick and easy to make – the meat is stir-fried for a few minutes with a mixture of spices and then paired with crunchy veg for a fresh, flavourful filling. This serving sizes here are for a starter, but you could easily add some rice or extra side dishes to turn it in to a hearty main course.


  • 1tbsp vegetable oil
  • 1tbsp sesame oil
  • 2-3 cloves garlic, peeled and finely chopped
  • 1tbsp fresh coarsely grated ginger
  • About 300g cooked duck meat, from 2 duck breasts, finely diced
  • 2 sticks celery, finely chopped (or 60g bamboo shoots)
  • 4 spring onions, trimmed and sliced
  • 60g fresh shiitake mushrooms, finely chopped
  • 60g fresh beansprouts, roughly chopped
  • 1⁄2tsp crushed dried chilli flakes
  • 1⁄2tsp Chinese five-spice powder
  • 4tsp dark soy sauce
  • 2tsp Chinese rice wine or dry sherry
  • A good handful each of chopped fresh mint and coriander
  • To serve:
  • 1 small iceberg lettuce, leaves pulled apart into cup shapes


  • Heat a wok over high heat, add the oils, then the garlic, ginger and duck and stir-fry for a couple of mins. Add the rest of the ingredients, except the fresh herbs, and stir-fry for half a minute to keep all the veg crunchy. Stir in the herbs.
  • To serve, put in a hot serving dish and place on the table, so guests can pile it into the lettuce cups themselves and then wrap the lettuce around the mixture.
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