Ingredients
Duck:
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6 whole duck legs
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1 tablespoon vegetable oil
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1 tablespoon kosher salt
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2 teaspoons five-spice powder
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1 teaspoon freshly ground black pepper
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3 green onions, cut into large pieces
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5 cloves garlic, halved
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1 tablespoon chopped green onion
Sauce:
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¼ cup hoisin sauce
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½ lemon, juiced
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1 teaspoon sesame oil
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1 teaspoon hot sauce
Garnishes:
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18 whole butter or Bibb lettuce leaves
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1 cucumber, diced
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5 green onions, chopped
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1 tablespoon sesame seeds
Directions
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Preheat the oven to 250 degrees F (120 degrees C).
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Prepare duck: Place duck legs into a large bowl and drizzle with oil. Sprinkle with salt, five-spice powder, and black pepper; mix to evenly coat.
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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.
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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.
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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.
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Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
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Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
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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.
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Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.
Nutrition Facts (per serving)
280 | Calories |
15g | Fat |
12g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 280 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 3g | 17% |
Cholesterol 99mg | 33% |
Sodium 1257mg | 55% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 25g | 50% |
Vitamin C 17mg | 19% |
Calcium 83mg | 6% |
Iron 4mg | 21% |
Potassium 267mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.