Fill crispy lettuce leaves with this sweet and savoury Ground Duck Asian Lettuce Wrap fillling, using local Fraser Valley duck. Add your favourite toppings and dipping sauces for a meal everyone will love.
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1kg Fraser Valley Specialty Poultry lean ground duck (2 chubs)
Salt and pepper
3 large carrots
3 celery stalks
1 medium onion
1 small can water chestnuts
1 small can bamboo shoots
1 can baby corn
2 inch piece fresh ginger
3 garlic cloves
1 cup hoisin sauce
2 tbsp soy sauce, or to taste
1 head of romaine lettuce
In a large skillet, fry the ground duck on medium-high heat until browned. Drain the fat and return to the stove.
Dice the celery and onions, and peel and dice the carrot. Add to the pan and fry another 8 to 10 minutes. While frying, drain and dice the water chestnuts, bamboo shoots, and baby corn, peel and mince the ginger and garlic cloves.
When the carrots are tender, add all remaining ingredients to the pan, and simmer for 10 minutes to combine the flavours.
Wash and dry a head of romaine lettuce (or your favourite lettuce to use with wraps). Break off into large pieces to use as wraps.
Serve with lettuce for wraps. To add extra zest, we suggest serving your lettuce wraps with roasted peanuts, fresh cilantro, your favourite dipping sauces, and lime wedges so your guests and pick and choose flavours.