Gordon Ramsay
Watch the video of Gordon preparing this duck dish
Gordon serves his duck in a cup in this scrumptious F Word starter
Serves 4–6
1.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, so that they resemble cups. Place one on each individual serving plate.
2.Remove the skin and fat from the duck breasts then slice the flesh into thin strips. Put the peppercorns, five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck slices and toss to coat each strip well.
3.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.
4.Heat a wide, non-stick frying pan until hot and you can feel the heat rising above the pan, add a tiny drizzle of olive oil then add the duck and stir-fry for 2 minutes. Add the spring onions and hoisin sauce and toss well to coat. Stir-fry for another minute until the duck is just cooked through. Toss with a handful of cucumber strips.
5.Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds. Serve immediately.
©Gordon Ramsay 200[8]. All rights reserved
A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille
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Follow the action from series 4 of the F Word
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