Gochujang Roasted Duck Lettuce Wraps

Gochujang is a sweet, savory and slightly spicy fermented chili paste that makes a fine barbecue sauce. 

Makes 4-6 servings

Ingredients

1 (5.5- to 6.5-pound) whole duck  
Salt and pepper  
Asian spice rub of your choice (look for one with black, pink white peppercorns, star anise and coriander)  
1 tablespoon chopped ginger  
2 tablespoons chopped garlic
2 blood oranges, quartered with peel on
5-6 whole star anise
Gochujang Korean barbecue sauce, for basting and serving  
Butter lettuce leaves, rinsed and dried, for serving  
1 (11-ounce) can mandarin oranges, drained  
Everything Seasoning (a mixture of sesame seed, poppy seed, dried minced garlic and dried minced onion), for garnish  
Chopped cilantro, for garnish

Instructions

Remove the duck from its packaging and use a sharp knife to trim off neck; keep for soup or discard.

Place duck on a platter and season on both sides with salt and pepper and spice rub.

Place duck in the refrigerator to dry out for 6 to 24 hours.

Remove duck from the refrigerator 30 minutes before roasting.

Preheat oven to 400° F.

Place duck on a cutting board. Season cavity with salt and pepper and stuff it with oranges and star anise.

Using a sharp knife, make diagonal cuts across the breast to cut through the fat making sure not to slice into the meat.

Place roasting rack breast side up. Mix together the ginger and garlic with a teaspoon of Asian spice mixture to make a paste.

Rub the paste over the duck.

Place duck in the oven to roast for 30 minutes.

Lower the heat to 350° F. Flip duck over and let it roast another 30 minutes.

Return duck to breast side up and baste with a generous coating of gochujang sauce and allow to finish glazing for 20-30 minutes, or until the meat reaches an internal temperature of 165° F.

Allow the duck to cool 10-15 minutes before slicing. Pour the duck fat at the bottom of the roasting pan through a strainer and save for another use, such as duck fat fries!

Meanwhile, lay lettuce leaves on a plate. Add slices of duck breast and pieces of mandarin orange.

Sprinkle duck wraps with Everything Seasoning and chopped cilantro. Serve and enjoy!