This recipe uses the authentic regional chilli sauce from Chiu Chow in China. It’s made by blending preserved chillies and garlic with soy bean oil, to produce a warming chilli sauce with a fiery kick. Use this sauce as a dipping side dish, in cooking or stir frying
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6.
Heat a small frying pan and fry the duck, skin side down for 5 minutes until golden, turn over and cook for 30 seconds to seal. Transfer to a small roasting tin and pour over the hoisin sauce and sprinkle with sesame seeds, bake for 15 minutes for medium (10 minutes for rare). Allow to rest for a few minutes.
Meanwhile, heat the oils in a wok or frying pan and fry the broccoli for 3-4 minutes, add the mushroom stir fry and cook for 2 minutes. Stir in the soy sauce and honey and cook for 1 minute.
Slice the duck and serve with the chilli vegetables, pouring over the excess duck juices.
Typical values per serving when made using specific products in recipe
Energy | 2,313kJ/ 554kcals |
|---|---|
Fat | 33.3g |
Saturated Fat | 7.5g |
Carbohydrates | 26.2g |
Sugars | 23.1g |
Fibre | 5.7g |
Protein | 37.4g |
Salt | 3.3g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
