Korean · Dinner
Grilled Duck Lettuce Wraps
Duck breast is seared skin-down until the fat renders and the skin crisps, then sliced thin and folded into cool lettuce cups with quick-pickled radish, scallion, cucumber and a gochujang-sesame glaze. Served with steamed rice on the side, the wraps balance rich, fatty duck against crunchy raw vegetables and a sweet-spicy sauce.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
26.8gFat
48.6gCarbs
15.3gSugar
4.1gFiber
1380mgSodium
161mgChol
8.9gSat Fat
780mgPotassium
95mgCalcium
4.2mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
hidden-gems
Instructions
1
Prep
Score the duck skin in a crosshatch pattern with a sharp knife, pat dry, and season lightly with salt.
2
Heat
Sear duck skin-side down in a cold skillet over medium heat for 6-8 minutes until fat renders and skin turns deep golden and crisp.
3
Heat
Flip and cook the flesh side over medium heat for 3-4 minutes until an instant-read thermometer reads 135°F (57°C) for medium-rare.
4
Rest
Transfer duck to a cutting board and rest uncovered for 10 minutes until juices stop pooling, then slice thinly against the grain.
5
Heat
Brush the duck with gochujang glaze mixed with soy sauce, honey, rice vinegar and minced garlic, then turn over medium-low heat for 30 seconds until glossy.
6
Wait
Toss cucumber and radish with rice vinegar and salt; let sit for 10 minutes until slightly softened.
7
Plate
Arrange lettuce cups on a plate, fill with duck slices, quick-pickled vegetables and scallion, drizzle with remaining glaze, sprinkle with sesame seeds, and serve with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin scored
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 22 scallion
- 8-10 leaves butter lettuce, washed and separated into cups
- 11 cucumber
- 22 small radish
- 2 tsp2 tsp rice vinegar (for quick pickle)
- 1/2 tsp1/2 tsp salt (for quick pickle)
- 1 cupabout 100g cooked short-grain rice, for serving
- 2 tsp2 tsp toasted sesame seeds
