Malaysian duck in lettuce cups
Skill level: Easy peasy
Iceberg lettuce makes a healthy, refreshing change from the usual wraps or pancakes in this Malaysian duck in lettuce cups recipe. This dish is so quick and easy to make - the meat is stir-fried for a few minutes with a mixture of spices and then paired with crunchy veg for a fresh, flavourful filling. This serving sizes here are for a starter, but you could easily add some rice or extra side dishes to turn it in to a hearty main course.
- 1tbsp vegetable oil
- 1tbsp sesame oil
- 2-3 cloves garlic, peeled and finely chopped
- 1tbsp fresh coarsely grated ginger
- About 300g cooked duck meat, from 2 duck breasts, finely diced
- 2 sticks celery, finely chopped (or 60g bamboo shoots)
- 4 spring onions, trimmed and sliced
- 60g fresh shiitake mushrooms, finely chopped
- 60g fresh beansprouts, roughly chopped
- 1/2tsp crushed dried chilli flakes
- 1/2tsp Chinese five-spice powder
- 4tsp dark soy sauce
- 2tsp Chinese rice wine or dry sherry
- A good handful each of chopped fresh mint and coriander
- 1 small iceberg lettuce, leaves pulled apart into cup shapes
Leave out the chilli flakes if you're not too keen on spice
- Heat a wok over high heat, add the oils, then the garlic, ginger and duck and stir-fry for a couple of mins. Add the rest of the ingredients, except the fresh herbs, and stir-fry for half a minute to keep all the veg crunchy. Stir in the herbs.
- To serve, put in a hot serving dish and place on the table, so guests can pile it into the lettuce cups themselves and then wrap the lettuce around the mixture.
Nutritional information per portion
- Calories 143(kcal)
- Fat 9.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.