(Ready To Heat & Serve) We Have Very Slowly Braised Plump Duck Marylands In The Classic Chinese Red-Cooking Tradition, With The Addition Of Fragrant Seeds And Aromatic Spices. The Braising Base Of Soy, Rice Wine And Duck Stock Ensures A Velvety Fall-Off-The-Bone Result.
To Serve: - Place legs and cooking juices in a pan and simmer gently until warmed through. - For a crisp finish place skin-side up under a medium- hot grill. - The cooking juices may be skimmed and reduced lightly and used as a sauce for your duck. Suggested Accompaniments: - Gingered pumpkin and parsnip mash. - Udon or rice noodles tossed with grilled eggplant, pea-shoots and black sesame seeds. - A stirfry of assorted mushrooms such as Shitake, Straw, Enoki and Clouds Ears. - Steamed Chinese broccoli and dried mushrooms tossed with oyster sauce and sesame oil.