lunch
Wild Duck Breast Lettuce Wraps with Toasted Almonds and Pickled Snap Peas
Nutrition
174
kcal
Calories
15
g
Protein
18
g
Carbs
5
g
Fat
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Ingredients(6)
Wild duck breast, skinless, sliced into thin strips60 g (0.04 kg)
Butter lettuce & red leaf lettuce blend47.2 g (0.07 kg)
Pickled snap peas, thinly sliced33.7 g (0.05 kg)
Bulgur, cooked/hydrated74.2 g (0.11 kg)
Scallions, minced10.1 g (0.015 kg)
Almond butter, drizzled as finishing fat2.5 g (0.0005 kg)
Instructions
1
Prepare the bulgur by steaming until light and fluffy. Toss with minced scallions and set aside.
2
In a hot, dry pan, quickly sear the thin strips of wild duck breast. The meat should develop a deep, savory crust in about 3 minutes while remaining tender inside.
3
Arrange the butter lettuce and red leaf lettuce leaves as cups on a plate.
4
Divide the bulgur and scallion mixture among the lettuce leaves.
5
Top with the seared duck strips and sliced pickled snap peas to provide a bright, acidic snap.
6
Finish with a microscopic drizzle of almond butter to add nutty richness, balancing the acidity. Serve immediately.