Crackling Duck and Lettuce Rolls Recipe

Add Review
Crackling Duck and Lettuce Rolls
  • Chef: Sunil Chauhan, Team India
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Oven cooked duck breast strips, drizzled with spiced palm jaggery sauce rolled into a lettuce leaf.

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 Rolls

  • 1.Clean duck breast of any excess fat and pat dry.
  • 2.On the skin side make criss cut marks on the skin being careful not to reach the flesh.
  • 3.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.
  • 4.Turn the duck breast over and cook for two minutes.
  • 5.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:
  • 1.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.
  • 2.Cook these ingredients on slow flame till they reduces to a thick sauce consistency.
  • 3.Cut cucumbers into juliennes and green onions into strips of the same size.
  • 4.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.
  • 5.Spoon the reduced sauce on top and roll the lettuce into bite size rolls.
  • 6.Serve the rolls as individual portions in a platter or place the rolls on individual spoons.