Rinse the duck. Let the duck sit in the refrigerator overnight so the skin can dry out.
When you’re ready to cook the duck,lightly slice into the fat (not quite going down to the meat) of the two duck breasts in a criss-cross pattern and season with salt and pepper on both sides. marinate in plum sauce and 1 Tbsp of hoisin sauce.
Get a frying pan onto a medium-high heat and lay the duck breasts in skin side down. Leave the duck breasts like this for around 6. Sear both sides of the duck and remove from the heat.
Place the duck breasts skin side up on a rack in a roasting tin in the middle of the oven for 10 minutes.
Give the duck 5 minutes to rest once out of the oven
fill lettuce cups with duck,cucmber,green onion, hoisin sauce and tip with fried shallots