Popcorn Pretzel Duck Lettuce Wraps With Fusion Hoisin Sauce

Name: Popcorn Pretzel Duck Lettuce Wraps With Fusion Hoisin Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: 4 tablespoons freshly squeezed orange juice; 3 tablespoons hoisin sauce; 3 tablespoons light soy sauce; 1 tablespoon brown sugar; 1 tablespoon chili-garlic paste; 2 teaspoons minced garlic; 1 teaspoon ground Sichuan pepper; 1 teaspoon ground white pepper; 1 skin-on duck breast, finely diced into 1/8-inch cubes; 2 tablespoons soy sauce; 1/2 cup finely crushed unsalted pretzels; 3 tablespoons potato starch; 1 tablespoon five-spice powder; 1 teaspoon dried chili flakes; 1 teaspoon ground black pepper; 1 to 2 cups peanut oil, for frying; 1/2 cup cashews; 1/2 cup diced red bell pepper; 1/2 cup diced scallions; 1/2 cup water chestnuts, chopped; Iceberg lettuce cups, for serving; 2 scallions, sliced lengthwise into strips, for serving

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 2 servings

Level: Easy

Total: 40 min
Active: 40 min

Yield: 2 servings

Ingredients

Hoisin Duck Sauce:

4 tablespoons freshly squeezed orange juice

3 tablespoons hoisin sauce

3 tablespoons light soy sauce

1 tablespoon brown sugar

1 tablespoon chili-garlic paste

2 teaspoons minced garlic

1 teaspoon ground Sichuan pepper

1 teaspoon ground white pepper

Crispy Popcorn Duck:

1 skin-on duck breast, finely diced into 1/8-inch cubes

2 tablespoons soy sauce

1/2 cup finely crushed unsalted pretzels

3 tablespoons potato starch

1 tablespoon five-spice powder

1 teaspoon dried chili flakes

1 teaspoon ground black pepper

1 to 2 cups peanut oil, for frying

Vegetable Stir-Fry:

1/2 cup cashews

1/2 cup diced red bell pepper

1/2 cup diced scallions

1/2 cup water chestnuts, chopped

Iceberg lettuce cups, for serving

2 scallions, sliced lengthwise into strips, for serving

Directions

For the hoisin duck sauce: Combine the orange juice, hoisin sauce, light soy sauce, brown sugar, chili-garlic paste, garlic, Sichuan pepper and white pepper in a saucepan or wok over high heat. Cook until slightly thickened, about 10 minutes.
For the crispy popcorn duck: Combine the cubed duck and soy sauce in a small bowl. Add the crushed pretzels, potato starch, five-spice powder, dried chili flakes and black pepper, and toss to evenly coat.
Heat a wok over medium heat and add enough oil to deep-fry the duck. When the oil reaches 350 to 375 degrees F, quickly fry the duck until crispy, 45 seconds to 1 minute. Transfer the duck to drain on a paper-towel-lined plate and keep warm.
For the vegetable stir-fry: Remove all the oil from the wok except for 1 to 2 tablespoons and heat over a high flame. Quickly stir-fry the cashews, red bell pepper, scallions and water chestnuts for 30 seconds. Add the crispy duck back to the wok to heat through. Transfer to a plate and keep warm.
To serve: Wrap the crispy duck stir-fry in the lettuce cups and top with the scallion strips. Serve the hoisin duck sauce on the side.