All our poultry is sourced from a local butchery, so that we can guarantee the highest possible quality of locally reared meats. With more than 10 years experience, the highly skilled expert butchers guarantee that every cut will be of the highest standard and prepared by using traditional methods.
The shelf life of this product is 5 days from date of delivery. This pack is approximately 400g.
Duck recipe – hoisin duck stir fry
- 1 tbsp groundnut oil
- 2 skinless duck breasts (250g), sliced
- 4 pak choi , quartered
- 1 onion , sliced
- 1 carrot , peeled, halved lengthways and finely sliced
- 1 celery stick, finely sliced
- 2 tsp sherry vinegar or rice vinegar
- pinch of Chinese five spice
- 3 tbsp hoisin sauce
- 1 tbsp cornflour
- 3 spring onions , shredded
- 400g cooked rice or egg noodles
- 1 lime , cut into wedges
- STEP 1
Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
- STEP 2
Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.