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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 400 g) | Mỗi phần400 g |
|---|---|---|
| Sugar | 19 g | 19 g |
| Energy | ~2350 kJ | ~2350 kJ |
| Sodium | 1520 mg | 1520 mg |
| Protein | 34 g | 34 g |
| Fat, total | 32 g | 32 g |
| Carbohydrate | 35 g | 35 g |
| Saturated fat | 8.5 g | 8.5 g |
Sizzling hot plate with succulent duck stir-fried with mixed vegetables in your choice of sauce
Succulent roasted duck slices, broccoli florets, cauliflower pieces, baby corn cuts, carrot slices, green and red capsicum pieces, sliced onions, minced garlic, aromatic crispy fried shallots, cracked black pepper, vegetable cooking oil. Sauce profile customized per client selection (such as sweet plum reduction, savory black bean, ginger & shallot, or rich Mongolian sauce).
The sizzling hot plate presentation (typically known as 'né' style in Vietnamese culinary circles) beautifully enhances rich game proteins like duck. Combining traditional Chinese roasted duck preparation with high-heat Southeast Asian wok-tossing techniques, the dish caramelizes famously when transferred onto a blistering hot cast-iron plate, creating a multisensory dining experience packed with deep savory aroma.
Contains soy and gluten (stir-fry seasoning bases). Prepared in a commercial kitchen environment that also handles peanuts, sesame, egg, dairy, fish, and crustacea.
Best enjoyed immediately while sizzling hot to appreciate the tender, rich profile of the duck and crispness of the vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 48 hours.
If saving leftovers, allow the dish to cool down completely to room temperature before sealing to prevent trapped steam from rendering the garden vegetables soft.
To reheat effectively while keeping the duck juicy, toss the ingredients in a preheated non-stick skillet or wok over medium heat for 3 to 4 minutes until steaming hot throughout. Avoid high-power microwaving to prevent the duck meat from turning tough.
Serve piping hot, presented directly on a sizzling cast-iron skillet over a protective wooden board. Top with a scattering of golden fried shallots and pair beautifully with steamed jasmine rice or a warm crusty baguette.
