- 1 iceberg lettuce
- 4 chicken or duck breast, about 175g each
- 1/4 teaspoon Szechuan peppercorns
- 1/2 teaspoon black peppercorns
- 1/2-1 teaspoon chinese five spice powder
- pinch of sea salt
- olive oil to drizzle
- 1 cucumber
- 2 spring onion, trimmed
- 5-6 tablespoons hoisin sauce (gluten free)
- 1 tablespoon sesame seeds, to sprinkle
For the lettuce cups, remove the outer layers from the lettuce until you get 4-6 neat whole leaves. Trim around each leaf with scissors to neaten the edges (if you can be bothered) so that they resemble cups. Place one on each serving plate.
Remove the skin and fat from the chicken or duck breasts, then slice the flesh into thin strips. Put the peppercorns, chinese five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck or chicken slices, drizzle with a little olive oil and toss to coat evenly.
Halve the cucumber and scoop out the seeds, then cut the flesh into finger-length strips. Slice the spring onions very finely on the diagonal.
Heat a non-stick wide frying pan until hot and you can feel the heat rising above the pan. Add the duck or chicken and stir-fry for 2 minutes. Add the spring onions and hoisin sauce and toss to coat well. Stir-fry for 2 another minute until the duck is just cooked through. Toss with a handful of cucumber strips.
Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds and scatter the remaining cucumber strips around each plate. Serve immediately.
This recipe is from Healthy Appetite by Gordon Ramsay