Ginger Hoisin Duck With Glass Noodles Food

SOY ROAST DUCK WITH HOISIN GRAVY

Steps:

• Prick the duck's skin really well with a fork (this helps release the fat from the skin as it roasts). Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
• For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
• To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Pour 1 litre of water in the base of a roasting tin and place a rack over the top - this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke. Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish. Roast for 20 minutes for medium and 30 minutes for well done. Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck. Serve the remaining rice and gravy separately.

GINGER & HOISIN DUCK WITH GLASS NOODLES

Steps:

• Prick the duck skin with a fork. Heat a large non-stick frying pan over high heat for 2 minutes. Add the duck breasts, skin-side down, and cook over medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for another 2 minutes. Remove from the heat, cover, and let stand.
• Return the pan to the heat. Add the chopped ginger and the syrup and cook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute. Add the scallions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.
• Bring a large pan of salted water to a boil and drop in the glass noodles. Cook for 2 minutes, drain well, and spoon onto warmed serving plates. Slice the duck breast diagonally and arrange over the noodles. Spoon the ginger and hoisin sauce over the top.

HOISIN BEEF NOODLES

Steps:

• Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
• Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there's a char on the bottom. Using a spatula flip the charred beef and toss it around.
• Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
• Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
• Garnish and serve: Garnish with green onions, sesame seeds and serve.

HOT AND SPICY SOUP WITH GLASS NOODLES

Steps:

• Sear the spring onions and sliced ginger in a saucepan for 30 seconds to a minute on medium heat until ginger starts to crisp. Then add chillies, along with tomato garlic sauce, oyster sauce, and the soaked shiitake mushrooms and stir well.
• Now pour chicken stock into the pan and bring to a boil and simmer for at least 30 minutes
• Place noodles into the soup and boil for 2 minutes, then serve in a bowl. Arrange the sliced raw vegetables, bean sprouts mushrooms, edamame beans and coriander over the noodles. Pour the soup over the top of the vegetables and top with a halved soy egg, seaweed & pickled ginger.

STIR FRY DUCK HOISIN

Steps:

• Firstly remove any fat from the duck breasts. You can do this very easily with a sharp knife to coax the fat away from the lean meat.
• Then cut the duck into strips. Mince the garlic and mix into the hoisin sauce, then marinate the meat strips in the sauce for 5 minutes (or longer if you have time).
• While the meat is marinating, clean and cut the courgette into small pieces and slice the bell pepper, the chilli pepper and the spring onions.
• Then heat the sesame oil in a wok and begin to stir fry the duck pieces, with all the marinade sauce, turning regularly. After about 5 minutes, add the courgettes, the bell pepper pieces and half the spring onions and continue to sauté.
• When the courgettes are cooked, add the ready to cook noodles (if you are using other types of noodles then prepare them beforehand according to the manufacturer's instructions), and add a tablespoon of Premium dark soy sauce.
• Stir fry for another minute until everything is covered in the sauces.

SPICY HOISIN BEEF WITH GINGER-SOY NOODLES

Steps:

• To prepare the noodles, bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.
• Return the saucepan to the stove. Add the sesame oil and heat over medium-high. Add the ginger, bell pepper and scallions. Saute for 1 minute, then add the noodles and soy sauce and toss well. Cover and set aside.
• To make the beef, in a shallow bowl stir together the cornstarch and five-spice powder. Toss the steak strips into the mixture until thoroughly coated.
• In a deep skillet over high, heat the oil. Saute the steak strips until crispy, browned and cooked through, turning occasionally, about 3 minutes. Drain off any excess oil. Stir in the hoisin, chili-garlic paste and rice wine vinegar.
• Serve the beef over the noodles. Sprinkle with sesame seeds.