Name: Duck Stir Fry 175g Fine Cut Duck - Outstanding - ncmeatfishproduce
SKU: 40
Price: 7.40 GBP
Availability: InStock

Duck Stir Fry 175g Fine Cut Duck – Outstanding

£7.40

Availability: 100 in stock

Duck Stir Fry

This quick duck stir fry is based on 5 ingredients and takes just 6 minutes to cook.

Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or noodles, or just as it is.

Try this oh-so-good Hoisin Duck Stir-Fry if you are following Slimming World and craving a Chinese takeaway – and even if you’re not, because it tastes delicious!

Duck breast is stir-fried with vegetables and a hoisin sauce. The recipe is just 1 per serving when Food Optimising!

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Duck Stir Fry 175g – Fine Cut Duck – Beautiful

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Duck Stir Fry

What is a Traditional Chinese Duck Dish

Peking duck is perhaps one of the most famous Chinese dishes. Its history goes back to the Yuan dynasty around 1330, when it is first mentioned by an Imperial inspector in an early cook book. I suspect the technique of roasting is Mongolian in origin.

How do you make Chris Otim Crispy Duck

Method

Preheat the oven to 170°C/325°F/gas 3. …
Rub the duck all over (inside and out) with the Chinese five-spice, a pinch of sea salt, 1 tablespoon of oil and the grated ginger. …
Place the duck breast-side up in a large roasting tray and cook for 2 hours, turning the duck breast-side down halfway through.

This quick Fine Cut Duck is the perfect match when mixed with only 5 ingredients and 6 minutes to prepare the tastiest stir fry! If anything, duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or noodles, or just as it is.

Try our oh-so-good Hoisin Duck Stir-Fry if you are following Slimming World and craving a Chinese takeaway – and even if you’re not, we would recommend it because it tastes delicious! Duck breast is stir-fried with vegetables and a hoisin sauce. The recipe is just 1 per serving when food optimising!

Crispy duck and pancakes is one of my very favourite dishes from a Chinese takeaway, but as you can imagine, it is not Slimming World friendly at all at 14 per 100 grams! Instead of the normal pancakes, you make small, thin, omelettes (which I’ve made before when low-carbing), which you use to wrap up the duck, spring onions, and cucumber.

However, when it came to making the whole dish I really didn’t fancy them. I knew that it was not going to taste anything like my favourite dish, and I didn’t want to ruin my food memory!

So I turned the recipe into a stir-fry instead and served it with egg noodles. It tasted so good, and a worthy substitute!