Ingredients (10 portions)PreparationAdvance Preparation
Prepare and trim the duck of any excess fat and skin. Warm the service plates
Method
1. Place the cooked sliced duck in a bowl and lightly brush with garlic to season and flavour. Cover, label and refrigerate if not for immediate use.
2. Decant the required amount of sauce into a measuring jug. Cover, label and refrigerate if not for immediate use.
3. Add the oil in a suitable pan or wok, bring to a high heat. Add the vegetables and fry for 2-3 minutes, add the sliced duck and cook a further 2-3 minutes.
4. Add Hoisin the sauce to duck andd vegetables, mix in rapidly at a high heat.
5. Serve piping hot on a bed of noodles or steamed rice and garnish with toasted sesame seeds.
Handy hint
Try slow roasting duck legs as a cheaper alternative to breast meat.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Typical Nutrient Values per Serving
Men Women % of an adults GDA*
Calories (kcal) 431 2500 2000 22%
Sugars (g) 24.3 120 90 27%
Fat (g) 17.4 95 70 25%
Saturated Fat (g) 4.6 30 20 23%
Salt (g) 2.26 6 6 38% CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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