Oriental Duck Breast with Ginger & Beetroot 500g

21515011

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Germasogeia	In stock
Chloraka Paphos	In stock
Faneromeni Larnaca	In stock

Details Ingredients Cooking Instructions

Country Of Origin	Cyprus
Brand	Foodhaus
Storage	Keep in the refrigerator at 0-4°C. Must be adequately cooked before consumption.

Ingredients

Duck breast, vegetable oils (rapeseed, sunflower), plant fibre (root), spices (star anise, pepper, cinnamon, liquorice root, fennel seed, cloves, ginger, aniseed), salt, spring onion, garlic, onion, tomato, beetroot extract, natural flavouring, paprika concentrate), sea salt, spices (sesame seed, chillies, coriander, turmeric, fenugreek, cardamom, cumin, allspice), bell pepper, roasted onion, soya sauce powder (soya sauce [soya beans, wheat, salt], maltodextrin, salt), herbs (parsley, oregano), sugar, roasted sesame oil), mushroom, carrot, shallot, celeriac, garlic), bay leaves, dill, parsley, pink pepper berries, mustard seed), bread crumbs (wheat flour, rice flour, barley malt flour, salt, sugar), strawberry pieces (sucrose, strawberry, maize starch), dried beetroot juice concentrate), fresh rosemary, red currants

Allergy Info

wheat,soya,sesame oil,celeriac

Cooking Ιnstructions

Oven: Bake in a preheated oven at 180°C. Sauté the duck breast skin side down in a cold pan for 4-6 minutes until crispy and golden. Turn it over and sauté the flesh side for 1-2 minutes. Place the sautéed duck breast in the oven and cook for 8-10 minutes. Total Time: ~20 minutes (including sautéing and oven time). Grill: Grill for 15 minutes. Preheat the grill to medium-high heat and grill skin side for 7-8 minutes, then turn and grill flesh side for 6-7 minutes. Adjust the time depending on the temperature of the grill and the thickness of the meat. Tip: Watch carefully to avoid overcooking or burning the skin. BBQ: Bake at 200°C for 18-20 minutes. Preheat the barbecue and oil the grill. Cook skin side for 8-10 minutes, then turn and cook flesh side for another 8-10 minutes. Tip: Use indirect heat to avoid flames from melting fat. Indoor Temperature Guide: Medium Roast: 55-60°C. Use a meat thermometer for best results.