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Duck breast meat (59%), pak choi, SOY SAUCE (water, sugar, rice vinegar, soya beans, wheat, sea salt, ethanol), edamame beans (soya), water, rice wine, garlic pur�e, ginger pur�e, glucose, red chilli pur�e, sugar, salt, aniseed, garlic powder, maize starch, onion powder, cinnamon, peppercorns, fennel seeds, black pepper, ginger, parsley, white pepper, clove
|Typical values||per 100g||per 1/2 pack|
|- Saturates||2.9g||5.9 g|
|- polyunsaturated||2.8g||5.7 g|
|- Sugars||1.6g||3.3 g|
Typical values as prepared. Contains 2 Servings
Ensure the surface of the meat is thoroughly cooked.
Remove packaging. Heat a lightly oiled frying pan on medium heat, add duck breasts skin side down. Cook for 2 minutes, turn over and cook for 2 more minutes. Repeat process two more times. Ensure the surface of the meat is thoroughly cooked. Remove from heat and rest for 5 minutes. Colour the pak choi in the frying pan, then add edamame beans, stir, than add sauce. Bring to the boil and reduce by 1/2. Serve with sliced duck breasts. (Time 12-17 minutes)
|film||Plastic - PP||No|
|sleeve||Paper & card||Yes|
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