|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per 100g|
Preparation & Storage
- Make a meal worth talking about in just 10 minutes 1 Warm a pan. 2 Stir fry 3 to 6 minutes. 3 Serve (its that simple!). Gressingham Duck®noodle stir fry with ginger and oyster sauce Serves 2 - Preparation time: 15 mins. Cooking time: 10-12 mins. 1 packet of Gressingham duck®mini fillets 300g egg noodles 1 red onion, sliced 1 clove garlic, finely chopped 2cm root ginger, finely chopped 1 spring onion, finely sliced Half a red pepper, sliced 1 full tbsp quality oyster sauce 120ml chicken stock/water 1 tsp light soy sauce 1 tsp sesame oil 1 handful fresh coriander 1. 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 easy-to-cook duckMemorable meals are simple with a nice bit of Gressingham Duck�. Even more so with our duck breast mini fillets, perfect for stir frying. Here's how:1. Heat a tablespoon of oil over a medium heat.2. Stir fry the mini fillets for 3 to 6 minutes turning frequently.3. And serve (...it's as simple as that!).
The well-kept duck…Keep 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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