Duck and lettuce wraps
( MAKES 8 )
Cooked shredded chicken could replace the duck.
- Divide the breasts in two. Score the skin in a diamond pattern as you would for a ham. Sprinkle evenly all over with salt and the five-spice powder.
- Heat a heavy, non-stick frying pan on medium. Place the duck breasts skin-side down in the pan and cook until the fat has rendered and the skin is golden brown, about 7 minutes.
- Cook the duck in the oven for 10-12 minutes. Cover with foil and rest until almost cool. Remove the fat and shred the meat.
- Spread a lettuce leaf with hoisin sauce. Place heaped tablespoons of the duck in the centre of the leaf. Top with cranberry sauce and roll up. Repeat with the remaining ingredients.
See more of Jan's special wrap recipes