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Duck Meat in Lettuce Wrap

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Descriptions

If cooking a whole duck is too large and complicated to handle for a beginner cook, using Wingtat‘s Duck Thighs will be the perfect choice! Adding shrimp meat will enhance the taste of the dish. Carrot and celery will not only make the dish more colorful, but including vegetables will create a balanced diet. Adding baked pine nuts on top of the cooked meat will increase the aroma of the whole dish. Remember to soak the lettuce in water for it to be fresh and crisp for eating!

Ingredients

  • Wingtat Duck Leg x4
  • Dried Mushroom4-5
  • Shrimp1⁄2 lbs
  • Carrot4 ounces
  • Celery3 stalks
  • Pine Nuts1⁄4 cup
  • Shredded Garlic2 tbsp
  • Lettuce1
Marinade:
  • Duck Meat Marinate:
  • Salt2/3 tsp
  • Sugar1⁄4 tsp
  • Ginger Wine1 tbsp
  • Shrimp Meat Marinate:
  • Salt 1⁄4 tsp
  • White Pepper Powder1/8 tsp
Spices / Sauces:
  • Seasonings:
  • Salt1⁄4 tsp
  • Sugar1⁄4 tsp
  • White Pepper Powder 1⁄4 tsp
  • Sesame Oil1 tsp
  • Water2 tbsp
  • Sauce:
  • Sweet Bean Sauce1/2 cup
  • Oyster Sauce1 tsp
  • Sesame Oil1 tsp
  • Hot Water 1 tbsp
recommended wingtat product

Directions

  • Debone the Wingtat Free-Range Duck Thighs and cut into thick pieces, marinate it for 10 minutes. Remove the intestine from the shrimps and cut it into pieces. Marinate the shrimps for 5 minutes. Soak the dried mushroom until soft, remove the stem and cut into pieces. Remove the skin of the carrot, cut into strips then cut into pieces. Remove the strings from the celery and cut into pieces. Wash the lettuce, cut into bowl shape, soak with ice water covering over the top of the lettuce and put it in the fridge.
  • Heat the oil and pan-fry the duck meat. Add in dried mushroom, carrot, celery, shredded garlic, and shrimp and cook until well done. Add in seasoning and set it on a plate. Add baked pine nut on top.
  • Wipe dry the lettuce and put it on a plate. Use hot water to mix the sauce evenly, and put it on a sauce dish. Add the cooked duck onto the lettuce, and add a little sauce before eating.