A couple of weeks ago, I bought some duck breasts on a whim. I say on a whim as I’ve never cooked duck before, and apart from the occasional aromatic duck pancakes or duck confit, it is quite rare that I eat it. Even so, I picked up a packet as I was looking to broaden my dinner repertoire and cook something different. As often happens, I cooked the same old gotos and the packet ended up going in the freezer. Does anyone else do this? With one of my goals being to not spend quite as much money on food, I dug the mini duck fillets out of the freezer and decided to get creative with what I had at home.
I admit it’s a bit of a strange mix, but hear me out. Lettuce cups are a current obsession of ours. We’ve even been having homemade chicken burgers in these instead of a standard bun. Chinese lettuce is light, crunchy and doesn’t take away from flavours you put inside. For me, plum sauce and duck go hand in hand. I didn’t have any plums but I had strawberries which needed eating. Balsamic vinegar and strawberries are a favourite sweet and sharp combination of mine, while the peppers and onion add another dynamic.
So what do you think? Will you give this 10-minute meal a go? Perfect alone for lunch or with sweet potato fries for dinner.
You Will Need:
- 1 Chinese lettuce ( 6 leaves)
- Half a red onion finely chopped (or spring onions if you prefer)
- Half a bell pepper chopped into thin slices (I used orange)
- Duck mini fillets or steaks (similar here)
- A handful of strawberries chopped
- 3 Tbs of balsamic vinegar
- mint to garnish.
- salt and pepper
- Add the balsamic vinegar and strawberries together and leave to marinate, stirring occasionally.
- Gently warm your frying pan.
- Salt and pepper your duck.
- Add the duck to your pan. (lightly oil before hand if you wish.) Cook as directed on your packet, my mini fillets took 3-5 minutes.
- When the duck is done, remove from the pan and thinly slice.
- Arrange your lettuce cups. I added onion and pepper first, then the duck and finally topped them with the balsamic berries and a little fresh mint.
Pin the picture below so you can easily find the recipe at any time!