Recipes Appetizers and Snacks Wraps and Rolls Easy "Peking Duck" Lettuce Cups 4.8 (4) 2 Reviews 2 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 12, 2022 Save Rate Print Share Add Photo 2 Prep Time: 20 mins Cook Time: 3 hrs 10 mins Additional Time: 9 hrs Total Time: 12 hrs 30 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Duck: 6 whole duck legs 1 tablespoon vegetable oil 1 tablespoon kosher salt 2 teaspoons 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 Sauce: ¼ cup hoisin sauce ½ lemon, juiced 1 teaspoon sesame oil 1 teaspoon hot sauce Garnishes: 18 whole butter or Bibb lettuce leaves 1 cucumber, diced 5 green onions, chopped 1 tablespoon sesame seeds Directions Preheat the oven to 250 degrees F (120 degrees C). 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. 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. 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. 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. Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside. Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes. 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. Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds. I Made It Print Nutrition Facts (per serving) 280 Calories 15g Fat 12g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 50% Vitamin C 17mg 19% 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.