- 2 duck breasts (about 340g), skin and fat removed then each breast cut into 6 thin strips
- ½ tsp five spice powder
- 1 tbsp vegetable oil
- 50ml hoisin sauce
- 4 spring onions, thinly sliced on a diagonal
- ½ cucumber, ends trimmed, cut in half widthways, spiralized into thin noodles and squeezed dry to remove excess water
- 3 baby gem lettuces, leaves separated
- 1 tbsp sesame seeds
On the chopping board you used to slice the duck, toss the duck strips in the five spice and a generous pinch of flaky sea salt and black pepper.
Heat a wok or non-stick, large, high-sided frying pan over a high heat. Once really hot add the oil along with the seasoned strips of duck breast and stir-fry for 2 mins. Reduce the heat slightly and spoon in the hoisin sauce, toss everything together and stir-fry for another min until the duck is just cooked then remove from the heat.
Divide the spring onions, spiralized cucumber and hoisin duck between the lettuce leaves then top with a sprinkling of sesame seeds to serve.