Ready in 10 minutes. Easy to cook, the Gressingham breed is meaty and succulent. Duck mini breast fillets. The healthy duck. High in protein and with less than 1% fat per 100g, this duck breast meat is a healthier alternative and delicious too. The well-bred duck. The Gressingham breed came about when the small but flavourful wild Mallard was crossed with the larger Pekin, giving a meaty, succulent duck with more breast meat and less fat. Remember, if it's not from us, it's not Gressingham. The cared-for duck. We breed, hatch, rear and then prepare the ducks by hand here in the neighbouring counties of Suffolk and Norfolk. We're a family-owned and run business, determined to do the right thing by our ducks. The versatile duck. These duck breast mini fillets are a tastier alternative for a simple salad or a delicious stir fry. But visit our website for how-to videos and recipe ideas from midweek magic through to Sunday best. www.gressinghamduck.co.uk
Preparation & Storage
- Make a meal worth talking about in just 10 minutes1 Warm a pan.2 Stir fry 3 to 6 minutes.3 Serve (its that simple!).Gressingham Duck®noodle stir fry with ginger and oyster sauceServes 2 - Preparation time: 15 mins. Cooking time: 10-12 mins.1 packet of Gressingham duck®mini fillets300g egg noodles1 red onion, sliced1 clove garlic, finely chopped2cm root ginger, finely chopped1 spring onion, finely slicedHalf a red pepper, sliced1 full tbsp quality oyster sauce120ml chicken stock/water1 tsp light soy sauce1 tsp sesame oil1 handful fresh coriander1. Cook noodles as per instructions (leave in cold water until later). 2. Remove the mini fillets from the packet and mix with sesame oil and soy sauce. 3.Place a wok or frying pan onto a high heat with a little oil. When the wok is hot, stir fry the duck mini fillets for 2-3 minutes, or until cooked through then remove from the wok and set aside. 4. Add a touch more oil to the wok and then stir fry the onions and peppers for 1 minute before adding the ginger and the garlic. 5. Stir fry for a further 1 minute before adding in the oyster sauce and approximately 30ml of the stock/water. Continue to stir fry for 2 minutes, adding a little stock if dry. 6. Return the duck to the pan and then add the noodles and the spring onions. 7. Lightly season and stir fry for a further two minutes, ensuring the ingredients are well mixed and again adding stock as necessary. 8. Garnish with fresh coriander and serve.
The well-kept duckKeep refrigerated at 0°C to +4°C. Once opened, use within 24 hours. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.
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