Korean BBQ Duck Lettuce Cups


  • 3 organic Duck breasts (more if there are more than 4 people)
  • 1 bottle organic Korean BBQ sauce (GF)
  • Sriracha (GF)
  • 1-2 large organic mangos, diced
  • ½  bunch organic cilantro, chopped
  • Handful of fresh organic mint, chopped
  • 1 small organic Asian pears (if you can’t find these, use an organic cucumber instead)
  • Organic shredded carrots
  • 1-2 organic limes
  • 1-2 heads organic Butterleaf lettuce (depending on how many people)



  • Boil the duck breasts for 10 mins. Drain, set aside to cool.
  • Prepare toppings: cut up the mango into small chunks, chop up the mint & cilantro together, add mango, cilantro & mint into a container—squeeze one whole lime into this mixture.
  • Shred/chop carrots, and julienne cut the Asian pear, put the carrots and pear into another container.
  • Take the fat off the breasts and discard, shred the duck meat and put into a pot. Add about ½ -1 cup of Korean BBQ sauce into pot with duck (add more if needed, it should be saucy, not dry), add as much Sriracha to your liking/heat level.
  • Simmer duck for 10-15 mins. To combine flavors.
  • Pull & wash the butter leaf cups, shake to get excess water off. Add duck into your cups, top with the mango & herb mixture, pear & carrots, and add a little Sriracha on top for more heat, squeeze a lime wedge over each cup & enjoy.