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SATURDAY
Hoisin Duck with Egg Noodles
and Steamed Chinese-spiced
Vegetables.
Preparation time: 10 minutes,
plus marinating
Cooking time: 27 minutes
Serves: 4
Ingredients:
• 4 skinless duck breasts, thinly sliced
• 4 tbsp hoisin sauce
Noodles:
• 180g (3 sheets) medium egg noodles
Vegetables:
• 350g pack fresh stir-fry vegetables
• 2 heads pak choi, broken into separate
leaves
• 1 tbsp toasted sesame oil
• Pinch of Chinese 5-spice powder
• 1 tsp sesame seeds
To garnish:
• 4 spring onions, thinly sliced
Method:
1 Toss sliced duck breasts in hoisin sauce.
Cover and refrigerate for at least 30 minutes.
2 Tip the duck breasts and any marinade into
the back container. Position the rice tray
above the duck and add noodles and 250 ml
(9 fl oz) of cold water.
3 Remove the divider wall from front container.
In a large bowl, toss the stir-fry vegetables,
pak choi, toasted sesame oil and Chinese
5-spice powder together and tip into the
front container.
4 Set time for the duck and noodles using the
chicken pre-set (27 mins). Set time for the
vegetables (using the front dual heater
button) using the leaf and pod vegetable
pre-set (15 mins).
5 Serve sprinkled with sesame seeds and
garnish with spring onions.
Cooks tip:
• Stir noodles before serving.
• Duck can be wrapped and cooked in
cooking foil to retain juices and prevent
surface protein.
