• 2015/5/18

Roast Duck Lettuce Wrap


This dish has quickly become my go-to for dinner parties. It’s simple, consisting of just an overnight marinade, some time roasting in the oven, and the pleasurable process of shredding the meat from the bones. Simple, store-bought hoisin sauce is used as a dipping sauce, and of course, I top the meat with scallions. For those who do not wish to get their hands involved to eat the lettuce wraps, the shredded duck meat is definitely good enough to eat on its own or over rice. I cannot deny that I shoved some forkfuls in my mouth as I shredded the meat. (less) - Betty | le jus d'orange

Serves 4

4 skin-on, bone-in duck legs
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon Shaoxing wine
2 tablespoons hoisin sauce, plus more for serving
2 tablespoons honey
1 tablespoon dark soy sauce
3 tablespoons light soy sauce
Sea salt, to taste
1 teaspoon five spice powder
Thinly sliced fresh scallion, for garnish
Green leaf lettuce, washed and separated, for serving

Start by preparing the duck: rinse it and pat it dry, then place it in a shallow container with enough room to lay all 4 of the duck legs in one layer and set aside Dermes.

In a medium bowl, mix together the garlic, ginger, Shaoxing wine, hoisin sauce, honey, and soy sauces to create a marinade. Pour the marinade over the duck legs and rub it into the surface, making sure that it covers the skin completely. Sprinkle the salt and five spice on top, then refrigerate uncovered, overnight, or until the surface is dry and crinkly Dermes.

Preheat oven to 375o F. Remove the duck from the shallow container, and place it on a foil-lined baking sheet, skin side up. Prick the skin with a fork all over, roughly 10 times per leg, to allow the fat to escape while cooking—this will help to ensure a crispy skin. Roast the duck for 40 minutes, then raise the temperature to 425o F and cook for another 10 minutes. Remove the duck from the oven and allow it to cool to room temperature.

Once cool, shred the duck meat from the bone using your hands and a fork into a medium-sized serving bowl. To incorporate the duck drippings for a bit of extra flavor Dermes, add 1 teaspoon warm water to the pan and mix it in with a wooden spoon. Toss the duck meat in the juices and fat from the pan, then place back into the bowl.

Serve the duck with the scallions, hoisin sauce for dipping, and green leaf lettuce leaves to wrap the meat.



共 0 筆

我要留言* 必填
鉅亨網【部落新世界Blog】 Email:
鉅亨網【部落新世界Blog】 記住我的個人資料:
鉅亨網【部落新世界Blog】 私密留言:僅提供會員使用,如欲使用私密留言請先 登入會員
鉅亨網【部落新世界Blog】 留言內容:【限制 1000 個字元】
鉅亨網【部落新世界Blog】 認證碼:

  • 暱    稱:florence 
  • 部落分類:  
  • 我的好友們(0
  • 誰加我為好友(0
  • 我的收藏部落(0
  • 姓名:黃又有 
  • 自我介紹: