Chinese-American
Peking Duck Lettuce Cups
Crispy duck with hoisin, scallions, and cucumber in butter lettuce
canapeAdvancedChinese-American
Prep60 minCook120 minTotal180 minServes24Tempwarm
✓ gluten-free
⚠ Contains: 🫘 Soy
Recipe
Ingredients
- 1Chinese roast duck(from Asian market, or roast your own)
- 24 leavesbutter lettuce(cup-shaped leaves)
- 0.5 cuphoisin sauce
- 1English cucumber(julienned)
- 6green onions(julienned)
- 1 tbspsesame seeds(for garnish)
Instructions
- 1If using whole duck, remove skin and crisp in 400°F oven for 10 minutes
- 2Shred duck meat into bite-sized pieces; slice skin into strips
- 3Arrange lettuce cups on serving platter
- 4Place small amount of duck meat and crispy skin in each cup
- 5Drizzle with hoisin sauce
- 6Top with cucumber, green onion, and sesame seeds
Notes
Pro Tips
True Peking duck requires air-drying for crispy skin—hang overnight in refrigerator. Shortcut: use store-bought roast duck from Chinese BBQ shop. Separate skin and meat, serve both. Hoisin should be room temperature for easy drizzling.
History & Origin
Peking duck dates to Imperial China and became an aspirational dish at upscale tiki establishments. The lettuce cup presentation adapts the traditional pancake wrap for easier party service while maintaining the essential flavors of crispy skin, rich meat, and sweet hoisin.
Pairs Well With
sakechampagnerum
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