- Cut the cheeks from the lettuce and place in a bowl of iced water to crisp up for 5-10 minutes, then pat dry with paper towel.
- In a very hot large pan or wok, sauté with oil, chilli, garlic and ginger for a minute or until caramelised.
- Add duck and stir fry to warm through; add soy, hoisin and water chestnuts.
- Serve into lettuce cups. Top with fresh coriander, cashews, lime juice and bean sprouts. Sprinkle with micro herbs.