Crispy duck lettuce cups with hoisin sauce, fresh cucumber, and green onions — an easy make-ahead twist from Chef John on classic Peking duck.
Preparation Time
20 mins
Cooking Time
3 hr 10 mins
Total Time
3 hr 30 mins
Calories
280 Calories
Recipe Instructions
Step 1
Preheat the oven to 250 degrees F (120 degrees C).
Step 2
Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
Step 3
Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
Step 4
Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
Step 5
Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
Step 6
Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
Step 7
Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
Step 8
Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.
Step 9
To prepare the duck: Place duck legs in a large bowl; drizzle with oil and sprinkle with salt, five-spice powder, and black pepper. Toss until evenly coated.
