Crackling Duck and Lettuce Rolls Recipe
Oven cooked duck breast strips, drizzled with spiced palm jaggery sauce rolled into a lettuce leaf.
- Total Cook Time1 hr 15 mins
- Prep Time 15 mins
- Cook Time1 hr
- Recipe Servings2
Ingredients of Crackling Duck and Lettuce Rolls
- 4 duck breasts
- Sea salt to taste
- For the sauce:
- 1 Tbsp honey
- 1 Tbsp oyster sauce
- 1 tsp garlic, chopped
- 3 Tbsp soy sauce
- 1/2 cup mirin (Japanese wine)
- 1 tsp schezwan peppers
- 3 star anise
- 2 fresh red chillies
- 1 Tbsp ginger
- 1/2 cup palm sugar
- 1 tsp sesame oil
- 1 Chinese cabbage
- 1 green lettuce
- 250 gm baby cucumber
- 250 gm green onion
How to Make Crackling Duck and Lettuce RollsHideShow Media
Clean duck breast of any excess fat and pat dry.
On the skin side make criss cut marks on the skin being careful not to reach the flesh.
Smear sea salt on both sides and pan grill the skin side first in a non stick pan on medium flame till the skin is good golden brown.
Turn the duck breast over and cook for two minutes.
Transfer the duck breast to an oven at 200 degrees centigrade and let it cook for another 7-9 minutes. Take it out from the oven and let it rest.
For the Sauce:
Take a pan and add honey, oyster sauce, chopped garlic, soy sauce, japanese wine, schzewan peppers, star anise, fresh red chili, ginger and palm sugar and sesame oil.
Cook these ingredients on slow flame till they reduces to a thick sauce consistency.
Cut cucumbers into juliennes and green onions into strips of the same size.
Steam Chinese cabbage leaves or take lettuce leaf and spread on a flat surface. Cut the duck breast into strips and place on the leaf. Add strips of cucumber and spring onions.
Spoon the reduced sauce on top and roll the lettuce into bite size rolls.
Serve the rolls as individual portions in a platter or place the rolls on individual spoons.