Name: Minced Duck Wrapped in Lettuce ( )
Yield: Makes 4 Servings
Cuisine: China
Ingredients: 8 leaves iceberg lettuce, cut into 5-inch rounds; 1 tablespoon Shaoxing wine; 1 Baked Duck Breast, skinned and cut into ¼-inch dice; 3 tablespoons Chicken Stock; 6 dried black mushrooms, 1½ inches in diameter, soaked in hot water to cover for 30 minutes, drained, rinsed, squeezed dry, stems discarded, and caps cut into ¼-inch dice; 2½ tablespoons peanut oil; 1½ tablespoons oyster sauce; ⅓ cup ¼-inch-dice celery; 1 tablespoon peeled and minced ginger; 2 tablespoons minced garlic; 4 fresh water chestnuts, peeled and cut into ¼-inch dice; ⅓ cup ¼-inch-dice bamboo shoots; Pinch of white pepper; 1½ teaspoons sugar; 1½ teaspoons light soy sauce; 1½ teaspoons mung bean starch; ¼ cup ¼-inch-dice shallots; Deep-fried Rice Noodles; 1 teaspoon white rice wine; 1 teaspoon sesame oil

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This is my adaptation of a Cantonese classic. It is widely believed that the practice of wrapping foods in lettuce leaves in China originated in the province of Guangdong, home to a special lettuce quite like iceberg, called bor lei sang choi in Cantonese. The first two words translate as “glass, ” to indicate that light is visible through the leaves. Lettuce itself, or sang choy in Cantonese, is a recurring symbol of new life and growth, and it is hung over the entry door of houses