These duck lettuce wraps feature succulent meat aromatic spices and a savory sauce This dish is excellent for large groups since the duck can be made ahead of time reheated and crisped before serving
Prep Time
9 hrs
Dificult
Medium
Servings
12 hrs 30 mins
Ingredients
Instructions
Preheat the oven to 250 degrees F (120 degrees C).
Prepare duck: Place duck legs into a large bowl and drizzle with oil. Sprinkle with salt
five-spice powder
and black pepper; mix to evenly coat.
Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs
skin-side up
on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 3 hours. Turn off the oven
crack open the oven door
and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
Make sauce: Mix together hoisin sauce
lemon juice
sesame oil
and hot sauce in a small bowl. Set aside.
Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy
4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through
about 1 minute more. Stir in 1 tablespoon chopped green onion.
Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber
