© Lisa Barber
* 1 Iceberg lettuce
* 4 duck breasts, about 175g each
* 1/4 tsp Szechuan peppercorns
* 1/2 tsp black peppercorns
* 1/2-1 tsp five spice powder
* pinch of sea salt
* olive oil, to drizzle
* 1 cucumber
* 2 spring onions, trimmed
* 5-6 tbsp hoisin sauce
* 1 tbsp sesame seeds, to sprinkle
1. For the lettuce cups, remove the outer layers from the lettuce until you get four to six neat whole leaves. Trim around each leaf with scissors to neaten the edges, so that they resemble cups. Place one on each serving plate.
2. Remove the skin and fat from the duck breasts, then slice the flesh into thin strips. Put the peppercorns,five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck slices, drizzle with a little olive oil and toss to coat evenly.
3. Halve the cucumber and scoop out the seeds, then cut the flesh into finger
length strips. Slice the spring onions very finely on the diagonal.
4. Heat a non stick wide frying pan until hot and you can feel the heat rising above the pan. Add the duck and stir-fry for two minutes. Add the spring onions and hoisin sauce and toss well to coat. Stir-fry for another minute until the duck is just cooked through. Toss with a handful of cucumber strips.
5. Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds and scatter the remaining cucumber strips around each plate. Serve immediately.
Healthy Appetite by Gordon Ramsay, Quadrille Publishing, £14.99. Photography by Lisa Barber