Noisin Duck With Egg Noodles And Steamed Chinse-Spiced Vegetables - Morphy Richards INTELLISTEAM Recipe Book

HOISIN DUCK WITH EGG
NOODLES AND STEAMED
CHINESE-SPICED
VEGETABLES
INGREDIENTS:
2 x 150g skinless duck breasts,
thinly sliced
2 tbsp hoisin sauce
150g head Pak Choi
180g pack fresh stir-fry vegetables
1 tbsp sesame oil
¼ level tsp Chinese 5 spice
powder
2 sheets medium egg noodles
Boiling water to cover
To Serve:
2 spring onions, thinly
sliced and ½ tsp sesame seeds
METHOD:
Coat the sliced duck breasts in the hoisin sauce.
Cover and refrigerate for at least 30 minutes.
Make a foil parcel for the duck and marinade.
Position the divider wall in the front container
and place the duck parcel in one of the front
compartments.
Separate and rinse the Pak Choi, slice the stalks
and roughly cut the leaves.
In a bowl, toss the Pak Choi and stir-fry vegetables
with the sesame oil and Chinese 5 spice powder.
Place into the other front comp artment.
Put the noodles into the rice tray in the back
container and cover them with boiling water.
Cover both pans with the lids.
Set the time for the noodles using the rice preset
(40 minutes) and adjust to 20 minutes.
Set time for the duck using the chicken preset (28
minutes).
Set time for the stir-fry vegetables using the leaf
and pod preset (16 minutes) and adjust to 12
minutes.
When ready stir the noodles and carefully drain
before serving.
Serve the meat with the hoisin juices. Sprinkle with
sesame seeds and garnish with spring onions.