Lettuce and duck parcels
Use as part of a tapas selection or increase this recipe for a tasty family dish.
4 cooked duck legs
½ cup mango and peach chutney
4 large lettuce leaves, blanched
1 spring onion, trimmed and sliced lengthwise into ‘strings'
4 Tbsp mango and peach chutney, for serving
1 Tbsp chopped parsley
Slice duck meat off the middle of the leg. Dice and place in a bowl. Add chutney and mix well.
Place a lettuce leaf on a clean board.
Put duck leg and a quarter of the duck mixture into the middle of the lettuce leaf.
Roll lettuce leaf around mixture to form a parcel. Tie with a spring onion string.
Serve sprinkled with parsley and extra chutney on the side.
To blanch lettuce leaves: Place in rapidly boiling water for 20 seconds. Remove and place in iced water. Drain well.
For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||15.8g|