The lettuce cups with roast duck are great as an elegant appetizer, offering a nice balance of savory and sweet. We’re talking tender duck breast paired with a smooth, duck liver pâté all tucked into crisp baby gem lettuce leaves. And for that sweet surprise? A dollop of your fav jam to top it all off. It’s a little fancy, but oh-so-easy to make, and it’s perfect for when you’re feeling a bit extra but still want to keep things on the lighter side.
So, whether you’re hosting a chill get-together or just treating yourself because, hey, you deserve it, these duck lettuce cups are here to make your day a little bit more delicious.
Notes
Duck liver pâté: I’m using duck liver pâté from Foie Good, which is a brand committed to producing duck liver pate that upholds the highest standards of animal welfare. By rearing ducks outdoors with ample space to roam and access to open water, and feeding them a natural, vegetable-based diet rich in cereals, FoieGood ensures that their products are not only ethically produced but also environmentally sustainable. This special care results in a fatty liver obtained without the need for force-feeding, aligning with both culinary excellence and ethical standards. Unfortunately, Foie Good isn’t available in the US as far as I’m concerned, but there are other brands focused on animal welfare. I would strongly recommend you to stay away from traditional foie gras. Force feeding is cruel and unnecessary. If you can’t find a brand that makes duck liver pâté in a nice way, I suggest that you skip it completely in the recipe and use a larger dollop of jam instead.
Jam: In the photos for this recipe I’m using the Balsamic Fig Jam from 3 Little Figs, but most jams would do. I’ve also tried making the recipe with the Savory Orange Marmalade from Spread-mmms and it’s great with the roast duck too.
Duck breast: I recorded the video below in Denmark and I’m using duck breast from a Danish grocery store. It’s a lot leaner than the duck I’ve seen in the US, so I needed to add extra oil for frying. If you’re cooking a US duck, you probably won’t need oil for frying.
Recipe: Lettuce Cups with Roast Duck
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lettuce cupsThe lettuce cups with roast duck are great as an elegant appetizer, offering a nice balance of savory and sweet. We’re talking tender duck breast paired with a smooth, duck liver pâté all tucked into crisp baby gem lettuce leaves.
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Ingredients
1 duck breast (approximately 7 oz or 200 grams)
Salt and pepper, to taste
(oil for frying the duck)
2-3 tablespoons duck liver pâté
6-8 baby gem lettuce leaves, washed and dried
2-3 tablespoons of your favorite jam (fig, cherry, or orange jams are ideal)
Directions
- Prepare the Duck Breast
- Start by giving your duck breast a good season with some salt and pepper on both sides.
- (Heat up a tablespoon of cooking oil in a skillet over medium-high heat. Once the oil is shimmering, lay the duck breast down in the pan). Cook the duck breast skin-side down for about 5 minutes until it starts to get that golden look. Then, flip it over and cook for another 4-5 minutes until it’s just the way you like it. I usually go for medium-rare, which is perfectly juicy and tender.
- After cooking, let the duck breast take a little rest on a cutting board for a few minutes. This gives it time to reabsorb all those lovely juices, making sure every slice is as delicious as can be. Then, slice it so it’s ready to tuck into those crisp lettuce cups
- Assemble the Lettuce Cups
- Place a slice of duck breast in each baby gem lettuce leaf.
- Add a dollop of duck liver pâté on top of the duck.
- Spoon a little jam over the pate for a burst of sweetness. Enjoy immediately or keep them in the fridge and serve them later.
