Shredded Duck and Cucumber Lettuce Wraps

Ching-He Huang is supporting the RSPCA's 'Like a duck to water campaign' and created this recipe using Freedom Food duck

Recipe/image copyright www.chinghehuang.com

1. 1

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

2. 2

   Heat the oven to 180 degrees. Place duck legs (include the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then turn heat up to 220 degrees, cook the duck legs for a further 10 minutes to cook medium to well done.

3. 3

   Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a serving board.

4. 4

   Place the lettuce gem leaves, cucumber slices and spring onion curls in small serving dishes. Pour some hoisin sauce in dipping bowls with small serving spoons.

5. 5

   To serve, let your guests make each one themselves by placing some shredded duck onto a lettuce “wrap” garnishing with a slice of cucumber, spring onion curl, finally get them to spoon the hoisin sauce onto each wrap(seasoning to their taste!).