Easy "Peking Duck" Lettuce Cups


These duck lettuce wraps feature succulent meat, aromatic spices, and a savory sauce. This dish is excellent for large groups since the duck can be made ahead of time, reheated, and crisped before serving.

Prep Time:
20 mins
Cook Time:
3 hrs 10 mins
Additional Time:
9 hrs
Total Time:
12 hrs 30 mins



  • 6 whole duck legs

  • 1 tablespoon vegetable oil

  • 1 tablespoon kosher salt

  • 2 teaspoons Chinese five-spice powder

  • 1 teaspoon freshly ground black pepper

  • 3 green onions, cut into large pieces

  • 5 cloves garlic, halved

  • 1 tablespoon chopped green onion


  • ¼ cup hoisin sauce

  • ½ lemon, juiced

  • 1 teaspoon sesame oil

  • 1 teaspoon hot sauce


  • 18 whole butter or Bibb lettuce leaves

  • 1 cucumber, diced

  • 5 green onions, chopped

  • 1 tablespoon sesame seeds


  1. Preheat the oven to 250 degrees F (120 degrees C).

  2. Prepare duck: Place duck legs into a large bowl and drizzle with oil. Sprinkle with salt, five-spice powder, and black pepper; mix to evenly coat.

  3. Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.

  4. Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.

  5. Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.

  6. Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.

  7. Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.

  8. Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.

  9. Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.

Nutrition Facts (per serving)

280 Calories
15g Fat
12g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 280
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 17%
Cholesterol 99mg 33%
Sodium 1257mg 55%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 25g
Vitamin C 17mg 84%
Calcium 83mg 6%
Iron 4mg 21%
Potassium 267mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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