When cooking for company yet strapped for time, it’s hard to go wrong with duck, a fantastic addition to a dinner menu that lends a gourmet edge to any meal. These duck breast chicken wraps are hearty yet elegant and artful.

They’re also low fat and colorful, featuring grilled White Pekin duck. Perfect for a party or a family movie night.

Guests can even prepare their own lettuce wrap from an array of appetizing, summer time ingredients like shredded carrots and cilantro or mint.

This trendy dish is sure to be the hit of any party! This dish sure to impress and has a quality and taste that are hard to beat.

Duck Breast Lettuce Wraps
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Duck Breast Lettuce Wraps

Calories per serving: 333

Fat per serving: 9g

Duck Breast Lettuce Wraps

Ingredients

  • 4 White Pekin duck breast halves (6 ounces each)
  • Salt and pepper
  • 1/4 teaspoon olive oil
  • 8 large red or green leaf lettuce leaves
  • 2 cups shredded napa cabbage, bean sprouts or sliced seeded cucumber
  • 1 cup shredded carrots
  • 4 thinly sliced serrano or jalapeno peppers
  • Cilantro, basil or mint leaves
  • 1/4 cup chopped roasted peanuts
  • Dipping Sauce:
  • 2 tablespoons water
  • 1 tablespoon Vietnamese fish sauce (nuoc mam) or reduced sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sugar
  • 1/2 teaspoon red pepper flakes

Instructions

To make the dipping sauce:

Stir together water, fish sauce, lime juice, sugar and pepper flakes until sugar dissolves in a small bowl.

Heat oven to 425F. Remove skin from duck breasts with a small sharp knife and season both sides of the breasts with salt and pepper. In a 10-inch non-stick skillet, heat oil over medium-high heat. Add duck breasts and brown on both sides, about two minutes per side. Place the skillet in the oven. Cook about 6 minutes for rare, 8 minutes for medium-rare and 10 minutes for medium, turning the breasts once after 4 minutes.

(To grill: Brush the breasts with oil and season with salt and pepper. Grill on medium-hot gas or charcoal grill about 8 minutes for rare, 10 minutes for medium-rare and 12 minutes for medium.)

While the breasts are in the oven, arrange lettuce leaves, cabbage and carrots on a large platter. Cut the breasts crosswire on a slight angle into 4 to 5 slices about 1/2-inch thick and arrange on the platter. Garnish with peppers and cilantro.

Let each person assemble his or her own lettuce wrap by piling duck, cabbage and carrots onto a lettuce leaf, garnishing as desired with peppers, peanuts and cilantro and rolling up. Serve with dipping sauce.

Notes

Recipe Courtesy of US Duck Council / Impress with Duck

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