Duck breast cooked in Japanese cuisine
By baking the surface of Japanese duck meat that does not use therapeutic chemicals and antibiotics, the meat juice and taste are tightly confined.
You can fully enjoy the meaty taste of duck, which is cooked with a moist texture by slowly heating it at a low temperature with a Japanese-style sauce.
In stock
Product code
3982
Storage
In a freezer
HK$ 123.0
| Country of Origin | Made in Japan |
|---|---|
| Net Volume | 260g (Solid amount 135g) |
*A country of origin is the final country in which a product is manufactured and processed. For information on the location and country from which ingredients were obtained, see the origin of ingredients. |
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How to Eat
Thaw the bag in the refrigerator (about 8 hours), or take it out of the outer bag and thaw it with running water. After thawing, remove from the bag, slice and serve. If you like, sprinkle the remaining broth in the bag and enjoy. If you add white onions, mustard, etc., you can enjoy it even more deliciously.The broth left in the bag can also be used for Japanese mixed rice.Recipe reference example: Put 2 go of rice and the remaining broth in a rice cooker, and add water to the 2 go of the scale. Add your favorite ingredients (chicken, mushrooms) and cook.
Product Description
By baking the surface of Japanese duck meat that does not use therapeutic chemicals and antibiotics, the meat juice and taste are tightly confined.You can fully enjoy the meaty taste of duck, which is cooked with a moist texture by slowly heating it at a low temperature with a Japanese-style sauce.
Allergen
wheat, soy, chicken, (* Eggs and wheat may be mixed in during the manufacturing process)
Origin of Ingredients
Japan: Aigamo roast meat (Iwate , Japan)
Ingredients
Duck breast (Iwate), Chicken soup, Soy sauce(Including wheat and soy), Sweetened honey, Seasoning extract(Bonito extract, Salt, Maltitol), Sugar, Salt, Black pepper
