MisterManga

Malaysian duck in lettuce cups

Starter

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.

Ingredients

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

Method

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.

Source: https://www.goodto.com/recipes/malaysian-duck-in-lettuce-cups