Cheats Duck with Hoisin and Cucumber Lettuce Cups

• duck breasts↗2

  (about 340g), skin and fat removed, then each breast sliced into 6 thin strips

• five‑spice powder½ tsp tsp
• vegetable oil↗1 tbsp tbsp
• hoisin sauce↗50ml ml
• green onions↗4

  thinly sliced at an angle

• cucumber↗½

  ends trimmed, halved crosswise, spiral‑sliced into thin strips and squeezed to remove excess moisture

• young gem lettuce leaves↗3

  leaves separated

• sesame↗1 tbsp tbsp

Step-by-step instructions

1. 1

   On the cutting board you used for the duck, toss the duck strips with the five‑spice powder and a generous pinch of coarse sea salt and black pepper.

2. 2

   Heat a wok or a large non‑stick deep pan on high heat. When it’s very hot, add the oil together with the seasoned duck strips and stir‑fry for 2 minutes. Reduce the heat slightly, add the hoisin sauce, stir and fry for another minute until the duck is just cooked through, then remove from the heat.

3. 3

   Distribute the green onions, spiral‑sliced cucumber and hoisin‑sauced duck over the lettuce leaves, then sprinkle with sesame before serving.