Lunch · French · 20 min
Wild Duck Breast Lettuce Wraps with Toasted Almonds and Pickled Snap Peas
- Calories
- 180
- Protein
- 15g
- Carbs
- 19g
- Fat
- 6g
Ingredients
- 53.2 g wild duck breast
- 0.2 tsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper
- 74.2 g bulgur
- 10.1 g scallions
- 23.6 g butter lettuce
- 23.6 g red leaf lettuce
- 33.7 g pickled snap peas
- 0.2 tbsp sliced almonds
- 2.5 g almond butter
Method
- 01Steam or rehydrate the bulgur until tender, then fluff with a fork; toss in minced scallions and set aside.
- 02In a dry skillet over medium heat, toast sliced almonds for 2-3 minutes until golden and fragrant, then set aside.
- 03Heat olive oil in a skillet over high heat. Season thinly sliced wild duck breast strips with salt and black pepper.
- 04Sear duck strips quickly for 2-3 minutes until a deep crust develops and internal temperature reaches 165°F (74°C).
- 05Separate and wash butter lettuce and red leaf lettuce leaves to form cups.
- 06Divide bulgur and scallion mixture evenly among lettuce cups.
- 07Top each wrap with seared duck strips, sliced pickled snap peas, and toasted almonds.
- 08Drizzle almond butter over wraps and serve immediately.
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