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Shredded duck & cucumber lettuce wraps

Fruit and vegetables

2 tbsp fresh grated root ginger
1 iceberg lettuce
4 tbsp spring onions, finely sliced
1 tbsp fresh ginger, peeled and finely chopped
1 tbsp garlic, peeled and finely chopped
1 tbsp minced garlic
1 tbsp fresh grated root ginger
1 red chilli, seeds removed and finely chopped
1 head pak choi, leaves separated and sliced into 3mm strips
1 spring onion, trimmed and sliced into rings
2 tbsp chilli garlic sauce, shop bought or homemade
2 red chillies, crushed with a pestle and mortar
¼ cucumber, thinly sliced
1 small clove garlic

Tins, packets and jars

1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha)
50g/1¾oz tinned water chestnuts, drained and sliced
1 tbsp oyster sauce
hoisin sauce for dipping
300g/10½oz cooked Jasmine rice, dressed with 1 tsp toasted sesame oil

Cooking ingredients

2 garlic cloves, minced
1 tsp Chinese five-spice powder
2 tbsp runny honey
1 tbsp dark soy sauce
1 pinch sea salt
1½ tbsp vegetable oil
1 tbsp dark soy sauce
1 tsp light soy sauce
2 tsp sesame oil
1 tbsp rapeseed oil
1 tbsp rapeseed oil
1–2 tbsp light soy sauce
1 tbsp toasted sesame oil
pinch ground white pepper

Dairy, eggs and chilled

2 free-range eggs, lightly beaten

Meat, fish and poultry

2 free-range duck legs, skin on (approximately 460g/1lb)
1 tbsp mirin

Other

2 tbsp rice wine or dry sherry
2 tbsp hoi sin sauce
1 tbsp rice wine or dry sherry

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