Crispy Duck & Shrimp Wrap
Indonesian-inspired spiced duck and shrimp cooked fast in a skillet, wrapped in lettuce with a punchy sambal drizzle. Crispy edges, aromatic spices, zero long braise.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- ¾ lb duck breast, skin on, sliced into 1/2-inch strips
- ½ lb shrimp, peeled and deveined
- 3 tbsp sambal oelek (chili paste)
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 head butter lettuce or fresh greens, leaves separated
Instructions
- 1
Heat a 12-inch skillet over medium-high. Place duck skin-side down, cook 4 minutes without moving until skin crisps and renders fat.
- 2
Flip duck, add shrimp, cook 2 minutes stirring occasionally until shrimp begins to pink up.
- 3
Stir in sambal, garlic, and ginger, cook 90 seconds until fragrant, then add soy sauce and toss to coat.
- 4
Cook 2 more minutes, stirring, until shrimp are fully opaque and duck is heated through.
- 5
Arrange lettuce leaves on a plate, spoon duck-shrimp mixture into each leaf, drizzle with pan juices.
- 6
Serve immediately with lime wedges and extra sambal on the side.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- chef's knife
- wooden spoon or silicone spatula
- microplane for ginger
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