Ching-he Huang served up tasty shredded duck with cucumber lettuce wraps, scrambled eggs and fired rice on Saturday Kitchen.

The ingredients for the shredded duck are: 2 free-range duck legs, skin on (approximately 460g).

For the marinade: 2 garlic cloves, minced, 2 tbsp fresh grated root ginger, 2 tbsp rice wine or dry sherry, 1 tsp Chinese five-spice powder, 2 tbsp runny honey, 2 tbsp hoi sin sauce, 1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha), 1 tbsp dark soy sauce and 1 pinch sea salt.

For the lettuce cups: 1 iceberg lettuce, 1½ tbsp vegetable oil, 50g tinned water chestnuts, drained and sliced, 4 tbsp spring onions, finely sliced, 1 tbsp fresh ginger, peeled and finely chopped, 1 tbsp garlic, peeled and finely chopped, 1 tbsp rice wine or dry sherry, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tsp light soy sauce, 2 tsp sesame oil and hoisin sauce for dipping.

For the scrambled eggs: 1 tbsp rapeseed oil and 2 free-range eggs, lightly beaten.

For the fried rice: 1 tbsp rapeseed oil, 1 tbsp minced garlic, 1 tbsp fresh grated root ginger, 1 red chilli, seeds removed and finely chopped, 1 head pak choi, leaves separated and sliced into 3mm strips, 300g cooked Jasmine rice, dressed with 1 tsp toasted sesame oil, 1–2 tbsp light soy sauce, 1 tbsp toasted sesame oil, pinch ground white pepper, 1 spring onion, trimmed and sliced into rings.

To serve: 2 tbsp chilli garlic sauce, shop bought or homemade, 2 red chillies, crushed with a pestle and mortar, ¼ cucumber, thinly sliced, 1 small clove garlic and 1 tbsp mirin.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.