ROAST DUCK LET­TUCE CUPS

Your Home and Garden - - Your Garden -

SERVES 4

IN­GRE­DI­ENTS

MARI­NADE

2 cloves gar­lic, crushed 1 thumb-sized piece gin­ger, peeled and grated

2 Tbsp rice wine vine­gar

1 tsp Chi­nese five spice

½ tsp salt

2 Tbsp honey

1 Tbsp rice bran oil

2 Tbsp soy sauce

1 Tbsp hoisin sauce

DUCK AND CUPS

4 duck legs

1 spring onion

2 baby cos let­tuces, leaves sep­a­rated 100g ver­mi­celli noo­dles, cooked ½ cu­cum­ber, cut into match­sticks

2-3 Tbsp hoisin sauce

2 tsp sesame seeds

Small hand­ful co­rian­der leaves

1 Place all of the mari­nade in­gre­di­ents in a seal­able bag and rub to com­bine. Add duck legs to the bag, seal it and place it in the fridge to mar­i­nate for at least an hour.

2 Thinly slice spring onion into long strips and place in a small bowl of iced wa­ter for 30 min­utes, until curly. Drain and set aside.

3 Pre­heat your oven to 180°C.

4 Place duck legs and mari­nade in a roast­ing tray. Bake for 30 min­utes, then turn the heat up to 200°C and cook for a fur­ther 10 min­utes, until skin is crispy and duck is cooked through. Re­move from the oven and rest for 10 min­utes. Once legs are cool enough to han­dle, shred the meat off the bone.

5 To serve, place let­tuce-leaf cups on a plat­ter and di­vide noo­dles, duck, cu­cum­ber and spring onion evenly be­tween them. Driz­zle with sec­ond amount of hoisin sauce then scat­ter over sesame seeds and co­rian­der leaves. Al­ter­na­tively, serve up all the com­po­nents in small bowls and let peo­ple help them­selves!

ROAST DUCK LET­TUCE CUPS –

SEE PAGE 130

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