Apricot Ginger Teriyaki Glazed Duck Confit Lettuce Cups with Pickled Apple and Toasted Sesame

Apricot Ginger Teriyaki Glazed Duck Confit Lettuce Cups with Pickled Apple and Toasted Sesame

These bright, hands-on lettuce cups pair rich shredded duck confit with the sweet-savory brightness of Apricot Ginger Teriyaki Glaze. Quick pickled apples and crunchy toasted sesame lift the dish so every bite is balanced, colorful, and irresistible.

Ingredients

• 3 cups shredded duck confit (about 2 large legs, or 2 cups shredded store-bought confit)
• 1/2 cup Coo Moo Apricot Ginger Teriyaki Glaze (plus extra for serving)
• 1 tablespoon neutral oil (canola or grapeseed)
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 crisp apple (Honeycrisp or Fuji), very thinly sliced into matchsticks
• 3 tablespoons rice wine vinegar (for quick pickle)
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 12 large butter lettuce leaves or small Bibb leaves, washed and dried
• 2 green onions, thinly sliced on the bias
• 2 tablespoons toasted sesame seeds (black and/or white)
• 1/4 cup roasted peanuts or cashews, roughly chopped (optional)
• Fresh cilantro leaves for garnish
• Freshly cracked black pepper and flaky sea salt to finish

Instructions

1. Make the quick-pickled apples: In a small bowl combine 3 tablespoons rice wine vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt. Stir until sugar dissolves. Add apple matchsticks, toss to coat, and let sit at room temperature while you prepare the rest. These can sit for 15 to 30 minutes.
2. Warm and shred the duck confit: If using whole legs, heat oven to 375F. Place duck legs skin-side up on a tray and warm for 15 minutes until the fat melts and skin is pliable. Remove, cool slightly, then use two forks to shred meat, discarding large pieces of excess skin if very fatty. If using pre-shredded confit, gently warm in a skillet.
3. Sear aromatics and crisp the duck: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add minced shallot and cook 1 minute until fragrant. Add minced garlic and shredded duck confit and spread in an even layer. Let cook, undisturbed, 2 to 3 minutes to develop some crisp edges, then toss and cook another 1 to 2 minutes.
4. Glaze the duck: Reduce heat to medium. Stir in 1/2 cup Apricot Ginger Teriyaki Glaze and 1 teaspoon toasted sesame oil. Toss to coat and cook 1 to 2 minutes more until glaze is glossy and clings to the duck. If the mixture seems thick, add 1 tablespoon water to loosen. Taste and adjust: add a splash of rice wine vinegar (about 1 teaspoon) if you want more brightness.
5. Assemble the lettuce cups: Arrange butter lettuce leaves on a serving platter. Spoon a heaping tablespoon of glazed duck into each leaf. Top with several quick-pickled apple matchsticks, a sprinkle of toasted sesame seeds, chopped peanuts or cashews if using, and a few sliced green onions. Garnish with cilantro leaves and finish with a light dusting of flaky sea salt and cracked black pepper.
6. Serve: Offer extra Apricot Ginger Teriyaki Glaze at the table for drizzling. These lettuce cups are best enjoyed immediately while the duck is warm and crisp.

Notes

• Make ahead: Duck confit can be warmed and glazed up to 2 hours ahead; re-crisp in a hot skillet before serving. Pickled apples hold for a day in the fridge.
• Protein swap: This glaze also shines on shredded roasted chicken or shredded pork shoulder if you prefer lighter proteins, but keep the confit for rich contrast.
• Presentation tip: Serve on a long wooden board with the jar of Apricot Ginger Teriyaki Glaze placed at one end so guests can see the product and add more glaze to taste.