Hoisin Duck Parcels

Our Hoisin Duck Parcels are a unique canapé idea that is very simple to prepare.

Serves: 2
10 mins
75 mins


  • 2 Gressingham duck legs
  • 1 lime, zest and juice
  • 2 spring onions, finely chopped rings
  • 3 tablespoons hoi sin sauce
  • Small bunch coriander, washed, leaves removed and roughly chopped
  • 12 mint leaves, middle stem removed, finely chopped
  • Salt and pepper
  • 10 little gem lettuce leaves


  1. Pre heat oven to 190oC, 170oC, gas mark 5.
  2. Prick the skin of the duck legs with a skewer or fork and season both the skin and meat.
  3. Place in a baking tray and cook for approx 1 hour 15mins.
  4. Remove from the oven, pour off the excess fat and allow to cool.
  5. While it is cooling mix together all of the remaining ingredients.
  6. When the legs are cool enough to handle, remove the skin and either discard or eat as a treat! Take the duck meat off the bone, roughly dice and place in a mixing bowl. Be careful to look out for any small bones as you do this.
  7. Add in the lime, spring onions hoi sin and herbs. Mix well, check for seasoning, adjust as necessary and then spoon a small amount into each lettuce leaf and serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.