2 duck breasts, about 175 g (6 oz) each, cut into thin strips
2 teaspoons Chinese five spice powder
2 tablespoons dark soy sauce
2 tablespoons clear honey
2 tablespoons toasted sesame seeds
8 Little Gem lettuce leaves
4 spring onions, finely chopped
1 small carrot, peeled and grated
crusty bread, to serve (optional)
Heat the oil in a heavy-based frying pan. Toss the duck strips with the Chinese five spice powder in a bowl, then fry over a high heat for 8–10 minutes until cooked and crispy. Add the soy sauce and honey and cook for a further 2 minutes to coat in the sticky glaze. Scatter with the sesame seeds and keep warm.
Wash and pat dry the lettuce leaves and place on a serving board. Place spoonfuls of the duck into the leaves, then garnish each with the spring onions and carrot.