Ingredients

• 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)

 

Instructions

• 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.