Popcorn Pretzel Duck Lettuce Wraps With Fusion Hoisin Sauce

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 2 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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