Easy "Peking Duck" Lettuce Cups

Name: Easy "Peking Duck" Lettuce Cups
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Chinese, Fusion
Ingredients: 1 tsp Black Pepper; 18 whole Butter Lettuce; 1 whole Cucumber; 6 whole Duck Breast; 2 tsp Five-Spice; 5 cloves Garlic; 3 whole Green Onion; 0.25 cup Hoisin Sauce; 1 tsp Hot Sauce; 0.5 whole Lemon Juice; 1 tbsp Salt; 1 tsp Sesame Oil; 1 tbsp Sesame Seeds; 1 tbsp Vegetable Oil

Appetizer 🧄Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Fusion High-Protein 💪Low-Carb Gluten-Free Comfort-Food Anabolic Diet

Easy "Peking Duck" Lettuce Cups deliver tender, slow-roasted duck with crisped edges tucked into cool butter lettuce. A glossy hoisin-lemon sauce, fresh cucumber, green onion, and sesame add sweet, tangy, and nutty notes that balance the rich meat. Great for make-ahead entertaining or a festive appetizer spread.

Prep20 mins
Cook3 hrs 10 mins
Serves6
DifficultyMedium

1

Preheat the oven to 250 degrees F (120 degrees C).
2

To prepare the duck: Put the duck legs in a large bowl; drizzle with oil and season with salt, five-spice powder, and black pepper. Toss until evenly coated.
3

Scatter the large green onion pieces in a baking dish big enough to hold the duck legs in a single layer. Set the duck legs, skin-side up, on top of the green onions. Sprinkle the garlic over the duck. Lay a sheet of parchment paper directly on the duck to help keep in moisture. Cover the baking dish tightly with aluminum foil.
4

Bake in the preheated oven for 3 hours. Turn off the oven, crack the door open, and let the duck rest in the oven for 1 hour; do not uncover the dish during this time.
5

Take the dish out of the oven and let it cool to room temperature. Baste the duck with the rendered fat in the dish. Replace the parchment paper over the duck and rewrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
6

Make the sauce: Stir together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
7

Remove the duck meat from the bones; leave the skin on. Cut the meat into 1/2-inch cubes.
8

Spoon 1 tablespoon of rendered fat from the dish into a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in the hot fat until browned and crispy, 4 to 5 minutes. Add the remaining meat; cook and stir until the duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
9

Spoon the duck mixture into lettuce leaves. Drizzle with the sauce; garnish with cucumber, green onions, and sesame seeds.