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25
Method:
1 Coat the sliced duck breasts in the hoisin sauce. Cover and
r
efrigerate for at least 30 minutes.
2 Make a foil parcel for the duck and marinade. Position the
D
ividing Wall in the Front Container and place the duck in one
of the front compartments.
3 Separate and rinse the pak choi, then slice the stalks and
roughly cut the leaves.
3 In a bowl, toss the pak choi and stir fry vegetables with the
sesame oil and 5 spice powder and then place into the other
front compartment.
4 Put the noodles into the Rice Tray in the Rear Container and
cover them with boiling water. Cover both Containers with the
Lids.
5 Set the time for the noodles using the rice preset (40 minutes)
and adjust to 20 minutes. Set time for the duck using the
poultry preset (28 minutes). Set time for the stir fry vegetables
using the leaf and pod preset (16 minutes), and adjust to 12
minutes. Press the Start/Pause Button.
6 When ready stir the noodles and carefully drain before serving.
7 Serve the duck with the hoisin juices, sprinkle on sesame
seeds and garnish with spring onions.
Ingredients:
• 2 x 150g skinless duck breasts,
t
hinly sliced
• 2 tbsp hoisin sauce
V
egetables:
• 150g head pak choi
• 180g pack fresh stir fry vegetables
• 1 tbsp sesame oil
• ¼ level tsp Chinese 5 spice powder
Noodles:
• 2 sheets medium egg noodles
• Boiling water to cover
Garnish:
• 2 spring onions, thinly sliced
• ½ tsp sesame seeds
P
reparation time: 10 minutes plus marinating
Cooking time: 28 minutes
Serves: 2
Hoisin Duck with Egg Noodles and Steamed Chinese-Spiced Vegetables
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 25
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