As it’s Mother’s Day soon there are many things to consider: will it be flowers, chocolates, something else or a simple card. My Mum isn’t picky or fussy and would be just as happy with a few daffodils as a full blown Mother’s Day themed weekend. So really, as our lives both revolve around feeding us and other people, I think the real decision is whether to eat out somewhere or eat in?
Both have their merits. Having lunch at a restaurant means no washing up and someone else worries about what to cook but is much more costly than eating at home. Cooking at home is cheaper, you can make it your own and you can eat as much as you want. I think I’ve just answered my own question. However, I don’t want to be spending hours in the kitchen getting all of a fluster and make my Mum feel bad about the hours of work and mountains of washing up that have been created. Simplicity is key and so I give you my relaxed, Asian inspired Mother’s Day lunch: Duck Lettuce Wraps.
You will need (this is for four but just keep adding more bits for more people):
For the duck:
- 2 Gressingham duck breasts
- 1 pack of Gressingham Duck Mini Fillets
- Oil for frying
- Salt and pepper
- 2 tbsp sweet chilli sauce
- Whole lettuce leaves
Salad and crunch:
- Spring onions
- Sesame seeds
- Chilli sauce(s)
- Soy sauce
- Hoisin sauce
- Plum sauce
- First of all, get the table laid and ready then as you get things prepped you can get them straight to the table.
- Slice and chop the cucumber, carrot and spring onion however you like. I find sticks work well when you wrap up carrot or cucumber and slices of spring onion are more welcome than bigger pieces.
- Slice up the chillies and tear the coriander.
- Toast the sesame seeds lightly until you can smell them and they are lightly golden.
- Get your dips into bowls if you like. If you serve straight from the bottle I’m sure no one would mind!
- Everything should be on the table now other than the duck. Lightly score the fat in a criss-cross pattern on the two duck breasts and season with salt and pepper. Get a frying pan onto a medium-high heat and lay the duck breasts in skin side down. Leave the duck breasts like this for around 5 minutes before turning over for another 4-5 minutes. Use tongs to sear either side of the duck and remove from the heat when cooked and leave to rest.
- At the same time get another frying pan on a medium-high heat and add a little oil to the pan. Add the mini fillets and cook, stirring often until well browned and almost crispy on the edges. Add the sweet chilli sauce and continue to cook until the sauce has coated and glazed all the duck and has turned almost jam like.
- Slice the duck breast thinly then take to the table with the sticky chilli duck.
The main idea of this meal is that you can get everything ready in advance and all you need to do is cook a few bits of duck when you’re ready to sit down. One of the other good things about a meal like this is that everyone can tuck in and make their own versions of what they want. Some might want duck, cucumber and hoisin in a wrap, others may want to load up the chillies and some may want a soy and sesame extravaganza. Everyone is happy. Using duck for this recipe is ideal as it has such a great flavour to stand up to whatever you put with it, and, by serving it in this way it’s amazing how far it can go.
This is a sponsored post and I was reimbursed for my time and ingredients. All opinions and words are my own. Thank you for supporting the brands that support me.