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SATURDAY
Hoisin Duck with Egg Noodles
and Steamed Chinese-spiced
Vegetables.
Preparation time:
10 minutes,
plus marinating
Cooking time:
27 minutes
Serves:
4
Ingredients:
•
4 skinless duck breasts, thinly sliced
•
4 tbsp hoisin sauce
Noodles:
•
180g (3 sheets) medium egg noodles
Vegetables:
•
350g pack fresh stir-fry vegetables
•
2 heads pak choi, broken into separate
leaves
•
1 tbsp toasted sesame oil
•
Pinch of Chinese 5-spice powder
•
1 tsp sesame seeds
To garnish:
•
4 spring onions, thinly sliced
Method:
1
Toss sliced duck breasts in hoisin sauce.
Cover and refrigerate for at least 30 minutes.
2
Tip the duck breasts and any marinade into
the back container. Position the rice tray
above the duck and add noodles and 250 ml
(9 fl oz) of cold water.
3
Remove the divider wall from front container.
In a large bowl, toss the stir-fry vegetables,
pak choi, toasted sesame oil and Chinese
5-spice powder together and tip into the
front container.
4
Set time for the duck and noodles using the
chicken pre-set (27 mins). Set time for the
vegetables (using the front dual heater
button) using the leaf and pod vegetable
pre-set (15 mins).
5
Serve sprinkled with sesame seeds and
garnish with spring onions.
Cooks tip:
•
Stir noodles before serving.
•
Duck can be wrapped and cooked in
cooking foil to retain juices and prevent
surface protein.
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