Ching He Huang's shredded duck and cucumber lettuce 'wraps'

Ching says: "This recipe is super easy. Marinade the duck legs with Chinese seasonings and roast in a hot oven. Shred the meat and serve in gem lettuce leave 'wraps', garnished with cucumber slices and a small dollop of shop bought hoisin sauce."

Preparation Time: 11 minutes plus 1 hour for marinading
Cooking Time: 45 minutes
Serves: 4 (makes about 12 ‘wraps’)


2 Freedom Food duck legs (weighing around 450 g in total) with skin on

For the marinade:
2 cloves of garlic, minced
2 tbsp grated ginger 2 tbsp Shaosing rice wine or dry sherry
tsp Chinese five spice powder
2 tbsp Fairtrade runny honey
2 tbsp hoisin sauce
tbsp of chilli sauce
tbsp Fairtrade dark soy sauce
Pinch of sea salt

For the garnish:
2 heads of gem lettuce, leaves separated and washed. Sliced spring onions in very long, thin strips, soaked in ice water to curl up. Half moon shaped, thinly sliced cucumber slices.

Serve with:
3 tbsps of Hoisin sauce


1. Place the duck legs in a zip lock bag, and add all the marinade ingredients. Marinade for at least one hour in the fridge.

2. Heat the oven to 180°C / fan 160°C / Gas 4. Place the duck legs (include the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then turn the heat up to 220°C / fan 200°C / Gas 7. Cook the duck legs for a further 10 minutes, to cook medium to well done. Remove and rest the duck for 5 minutes. Shred the duck legs and place on a serving board.

3. Put the gem lettuce leaves, cucumber slices and spring onion curls in serving dishes. Pour some hoisin sauce in dipping bowls with small serving spoons. To serve, let your guests make each ‘wrap’ themselves by placing some shredded duck onto a lettuce leaf, garnishing with a slice of cucumber, spring onion curl and then finally spooning hoisin sauce onto each wrap, to their taste.