Duck Lettuce Wraps

🛒 Ingredients

• Duck Breast (skin on) 150 g · 400 kcal
• Hoisin Sauce 30 g · 69 kcal
• Soy Sauce (low sodium) 15 g · 8 kcal
• Rice Vinegar 10 g · 2 kcal
• Sesame Oil 5 g · 45 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Garlic, minced 5 g · 7 kcal
• Water Chestnuts, sliced (canned, drained) 50 g · 25 kcal
• Shiitake Mushrooms, diced 50 g · 14 kcal
• Green Onions (scallions), sliced 10 g · 3 kcal
• Butter Lettuce Leaves 100 g · 15 kcal
• Carrot, grated 20 g · 8 kcal
• Peanuts, roasted, chopped 10 g · 56 kcal

👨‍🍳 Instructions

1. Score the duck breast skin, pan-fry skin-side down until crispy and most fat is rendered, then flip and cook until cooked through; cool slightly and dice or shred the duck meat.
2. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to create the dressing.
3. In a hot wok or large skillet, stir-fry the diced shiitake mushrooms, sliced water chestnuts, and grated carrot for 3-5 minutes until tender-crisp.
4. Add the diced duck to the vegetables, pour in the prepared sauce, and cook for another 2-3 minutes, stirring constantly, until the duck is heated through and well coated with the sauce.
5. Spoon the duck mixture into fresh lettuce cups, garnish with sliced green onions and chopped roasted peanuts, if desired, and serve immediately.