Crispy Skin Roast Duck Lettuce Cups | Cook with Curtis Stone | Coles

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce

Plum sauce offers a similar sweet flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative for cooking.

Rub the duck with lemon juice, ginger, garlic, rosemary, and sea salt.

Place the duck onto a rack and put lemon into the cavity.

Refrigerate for about four hours to dry out the skin.

Preheat the oven to 85 degrees Celsius.

Bake the duck uncovered for around six hours, rotating once or twice if possible.

Remove the duck from the oven and preheat to 250 degrees Celsius.

Brush the duck with three quarters of the hoisin sauce and place it back on the rack.

Bake for 15 to 20 minutes to achieve crispy skin.

Let the duck sit at room temperature for about 10 minutes before handling.

Heat a wok over medium to high heat for 2-3 minutes.

Drizzle olive oil and add onions, stir-fry for about a minute.

Add garlic and ginger, stir-fry for another minute.

Add mushrooms and stir for 30 seconds, then add pak choy and toss.

Add spring onions and snow peas, stir-fry together.

Place udon noodles into boiling water for about a minute, then drain and add to the wok.

Add sweet chilli sauce, soy sauce, and sesame oil, and stir-fry together.

Add coriander and give it one last toss before serving.

Slice the duck and place it alongside the lettuce cups with carrots, coriander, and spring onions.

Encourage guests to assemble their own lettuce cups with duck and toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens