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Slow-Cooked Aromatic Half Duck with Hoisin Sauce & Pancakes (950g)
Our free-range Crispy Half Duck is slow-cooked with star anise and pink peppercorns. Rich in flavour and tender enough to pull away from the bone, our chefs have sous vide this cut for 14 hours before arriving at your door, ensuring succulent meat and crispy skin when prepared in the oven at home. Delicious paired with hoisin sauce, pancakes and cucumber for a traditional Chinese dish.
Serves 2-3
Subscription price
Regular price
Slow-Cooked Aromatic Half Duck with Hoisin Sauce & Pancakes (950g)
Subscription price
Regular price
Order today and get it Thursday 20th of August.
You can pick a later date at checkout.
Our free-range Crispy Half Duck is slow-cooked with star anise and pink peppercorns. Rich in flavour and tender enough to pull away from the bone, our chefs have sous vide this cut for 14 hours before arriving at your door, ensuring succulent meat and crispy skin when prepared in the oven at home. Delicious paired with hoisin sauce, pancakes and cucumber for a traditional Chinese dish.
Reared just south of the Somerset-Devon border, our free-range ducks are raised with care by husband-and-wife team, Chris and Hollie, their kids and duck dog, Spot. The ducks are free to roam on grassy fields and mature at their natural rate and are dry plucked and waxed for an exceptional finish. This allows for an easier crisping of the skin and rendering of fat when cooked gently. Due to the way these birds are reared, they develop a sweet and tender meat, with a gentle ochre hue in the skin from the rich diet they enjoy.
Duck:
Duck (99.6%), Sugar, Star Anise, Pink Peppercorns & Sea Salt.
Pancakes:
WHEAT Flour (with Calcium, Iron, Niacin, Thiamine), Water, Rapeseed Oil & Salt.
Hoisin Sauce:
Sugar, White Wine Vinegar, Brown Rice Miso (SOYA) (Water, SOYBEAN, Brown Rice, Salt, Yeast, Koji Culture), Water, Tomato Puree, Onion, Tamarind, Tamari (SOYA) (Water, SOYBEAN, Salt, Alcohol), Molasses, Plums, Garlic, Lemon Juice Concentrate, Herbs and Spices, Toasted SESAME Oil.
For allergens see ingredients in BOLD.
Duck is produced on a site which handles: MILK, SULPHITES, SOYA and WHEAT.
Hoisin sauce is produced in a factory that handles NUTS, SOYA, MUSTARD, SESAME, CELERY andFISH.
Caution: This product may contain small, soft bones.
| Typical values per 100g: | |
|---|---|
| Energy | 1595kJ |
| 386kcal | |
| Fat | 37.0g |
| of which saturates | 10.6g |
| Carbohydrates | 0.5g |
| of which sugars | 0.5g |
| Protein | 13.0g |
| Salt | 0.29g |
Pancakes
| Typical values per 100g: | |
|---|---|
| Energy | 1269kJ |
| 300kcal | |
| Fat | 4.8g |
| of which saturates | 0.5g |
| Carbohydrates | 57.2g |
| of which sugars | 4.9g |
| Protein | 8.1g |
| Salt | 0.1g |
Hoisin Sauce
| Typical values per 100g: | |
|---|---|
| Energy | 770kJ |
| 184kcal | |
| Fat | 1.1g |
| of which saturates | 0.3g |
| Carbohydrates | 39.0g |
| of which sugars | 37.0g |
| Protein | 2.5g |
| Salt | 1.9g |
1. Preheat oven to 190°C / 180°C fan.
2. To prepare, empty all contents into a deep baking dish, ensuring the skin of the duck is facing upwards. Place in the oven.
3. Cook for 35 minutes, ensuring that product is piping hot throughout and the skin has crisped up.
4. Shred the duck and crispy skin, discarding the bones.
5. Remove the pancakes from the film and place 6 pancakes at a time onto a microwave safe plate.
6. Heat in the microwave for approximately 20 seconds to warm through.
7. Serve the duck in the pancakes, with the hoisin sauce.
These instructions are based on an 800w/900w microwave. Cooking times are a guide only and may vary between appliances.