Hoisin duck lettuce wraps

Method

1. Heat the oven to 200°C/180°C/gas 6. Put the duck legs in a shallow roasting tin, then transfer to the oven and cook for 25 minutes (or cook according to the pack instructions).

2. When the duck has almost finished cooking, heat a large frying pan over a medium heat. Add 2 tbsp oil from the roasting tin to the frying pan along with the ginger and garlic. Gently fry for 2-3 minutes until softened, then add the honey, both soy sauces, the hoisin and five spice, stirring to combine.

3. When the duck is heated through and the skin has crisped, use two forks to shred the meat from the bones (discard the bones), then toss the meat with the sauce in the frying pan to coat.

4. Arrange the lettuce leaves on a platter. Top with the saucy duck, cucumber, carrot, spring onions, chilli (if using), coriander and sesame seeds, then serve with lime wedges for squeezing over.

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