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Recipe

Duck-Pistachio Lettuce Wraps

Scott Phillips

Yield: Makes 12 wraps

Servings: 4 to 6

This colorful wrap features crunchy pistachios and cabbage, plus luscious duck confit and quick-pickled chiles. The thinly sliced chiles sit in a combination of white vinegar and sugar. You can play with the ratio of the pickling liquid depending on how sweet or tart you like your pickles.

Ingredients

  • 1/4 cup distilled white vinegar
  • 1/2 tsp. granulated sugar
  • Kosher salt
  • 2 fresh red or green chiles, thinly sliced
  • 2 confit duck legs
  • 1/4 head red cabbage, cored and thinly sliced (about 2 cups)
  • Freshly ground black pepper
  • 1 large head red romaine or red leaf lettuce, 12 leaves separated, washed, and dried
  • 2 cups cooked short-grain white rice
  • 1/2 cup toasted pistachios
  • 1/4 cup chopped fresh tarragon leaves

Nutritional Information

      Nutritional Sample Size 2 wraps
      Calories (kcal) : 260
      Fat Calories (kcal): 80
      Fat (g): 8
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 35
      Sodium (mg): 140
      Carbohydrates (g): 35
      Fiber (g): 4
      Protein (g): 13

Preparation

  • In a medium bowl, stir together the vinegar, sugar and 1/2 tsp. salt until the sugar and salt dissolve. Add the sliced chiles and let sit for at least 30 minutes.
  • Heat a 12-inch cast-iron skillet over medium-high heat until beads of water dance across the surface, about 2 minutes. Add the duck legs, skin side down, and cook until the skin is browned and crisp, 3 to 4 minutes. Flip and cook until the legs are completely heated through, 3 to 4 minutes more.
  • Transfer the legs to a cutting board and rest until cool enough to handle. Pour off all but 1 Tbs. of the duck fat from the skillet. Add the cabbage to the skillet and reduce the heat to medium. Using tongs, toss the cabbage until it is wilted but still a little crunchy, about 4 minutes. Season to taste with salt and pepper. Transfer to a medium bowl and set aside to cool.
  • Once the meat is cool enough to handle, strip the meat from the bones and shred.
  • Divide the rice among the lettuce leaves. Top with the cabbage, chiles, pistachios, and duck. Sprinkle with the tarragon, drizzle with some of the pickling liquid, and serve.

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