ROAST DUCK LETTUCE CUPS
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!