Who doesn’t love crispy duck pancakes?? I do duckie (ha ha, a little Staffordshire joke!) Well you might love the taste but not necessarily the not-so-great ingredients that might be in your Chinese take away?? If so, this recipe is for you. Got kids? Don’t be afraid of the lettuce wraps. I know you might think you’ll never get your kids to eat lettuce but the thrill of being able to ‘build’ their own sandwiches seems to outweigh!
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
|
Ingredients
- 2 duck legs
- 1/2 cucumber julienned
- 4 spring onions julienned
- 1 red chilli sliced
- 2 leaves little gem lettuces separated
- small handful of coriander roughly chopped
- 1 lime cut into wedges
- sea salt and black pepper
- For the sauce:
- 3 tbsp almond or peanut butter
- 4 tbsp tamarind paste
- 1 1/2 tbsp maple syrup
- 2 large garlic cloves grated
- 1 tsp tamari
- fresh or dried chilli to taste optional
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 180oC
- Pat duck legs dry, prick all over skin with a fork and rub with salt and pepper
- Roast for 60-75 minutes on a wire rack then remove, drain fat and leave to sit for 10 mins under foil
- Mix together all the sauce ingredients with 100ml water and simmer with the lid on for 8 mins (remove lid and reduce if not thick enough after 8 mins)
- Shred the duck using 2 forks and add to a lettuce leaf with the cucumber, spring onion, chilli and coriander, a squeeze of lime juice and dollop of tamarind sauce
Share this Recipe
