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ALLERGEN ALERT:
DRY ICE WARNING:
The foods in this package contain shellfish, soy and wheat/gluten.
This order was packed with DRY ICE! If dry ice did not fully evaporate in transit: Avoid direct
contact with skin. DO NOT TOUCH! Carefully remove the package contents, then reseal the cooler
until dry ice evaporates.
PREP:
Asian-Cajun PekingDucken
EQUIPMENT NEEDED: Baking sheet with lip or a large baking
dish with a flat rack, or a broiler pan
STORE: Your PekingDucken was frozen before shipping and will
arrive fully or partially frozen. If you plan to enjoy it within 2-3 days,
store in your refrigerator in it’s original packaging; otherwise, store
the PekingDucken in your freezer for up to 3 months. Defrost in the
refrigerator for 24-48 hours before roasting.
1. Defrost PekingDucken (PD) in fridge overnight.
2. Preheat oven to 375°F (or 325°F with low fan). Place the rack on
top of the baking sheet. Remove PD from packaging and place on
the rack, breast side up. Allow to rest at room temperature 25-30
minutes before roasting.
3. Roast PD for an hour and a half, or until the internal temperature
reaches 140°F and the skin is a dark caramel color; May take
longer depending on your oven. Check after 45 minutes; if skin
seems dark, loosely place a tented piece of tin foil over the PD and
continue roasting.
4. Immediately remove PD from the roasting rack, to stop from
overcooking, and place onto a cutting board to rest for at least 15
minutes and up to 30 minutes. Before slicing, use scissors or a
pairing knife to cut the string at the end of PD then carefully pull
string out in one piece. Using a sharp or serrated knife, slice into
1-inch thick pieces. Squab is best enjoyed a bit rosy; don’t worry
if you see a little pink in the resting juices, the chicken will be fully
Ming Tsai’s Asian-Cajun PekingDucken
(Total Cook Time: 1 ½ - 2 hours)
cooked.
Enjoy!
Peace and Good Eating!
QUESTIONS?
[email protected]
855-750-FOOD
prep | store | care
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!
ALLERGEN ALERT:
SIMPLY
MING
The foods in this package contain soy, wheat/gluten, fish.
PREP:
Sake-Miso Marinated Butterfish
with Soba Noodle Salad
1. Carefully remove filets from packaging and wipe off any excess
marinade. Sprinkle with cracked black pepper. Set oven rack to
EQUIPMENT NEEDED: Heavy baking sheet or
lowest position and preheat broiler on HIGH. Place baking sheet
oven-proof sauté pan
STORE: The Butterfish is shipped fresh and is best enjoyed within
2 days of delivery. Store all ingredients in your refrigerator upon
delivery, in their original packaging. If necessary, you can freeze
the Butterfish for up to 14 days in its original packaging. However,
the wakame and soba noodles will not freeze well, therefore Ming
recommends enjoying this special meal within a few days of
delivery.
under broiler to preheat for 5 minutes.
2. Carefully slide oven rack out and place fish onto baking sheet.
The fish should sizzle. Broil fish until cooked through and golden
brown, about 10-12 minutes. Check doneness by piercing fish with
a skewer, which should come out with no resistance. Meanwhile,
empty soba noodles and wakame into a large bowl. Add the soba
salad dressing and toss to thoroughly coat. Set aside.
3. To plate, squeeze soy-lime syrup on each plate in a zig-zag
pattern. Place ¼ of the soba noodle salad off-set to the center of
each plate. Place the cooked fish on the plate with one end on top
of the soba noodle salad.
4. Garnish the plate with five dots of wasabi oil, starting with a
larger dot and getting smaller as you go. Place a tablespoon of
pickled ginger “gari” on the plate next to the fish. Place a teaspoon
of wasabi tobiko on top of each piece of fish. Sprinkle the fish with
toasted sesame seeds.
Ming Tsai’s Sake-Miso Marinated Butterfish
(Total Cook Time: 20 Minutes)
QUESTIONS?
Enjoy!
Peace and Good Eating!
[email protected]
855-750-FOOD
prep | store | care
SIMPLY
MING
www.foodydirect.com
!
ALLERGEN ALERT:
Red Roast Duck Postickers contain soy, wheat/gluten and eggs.
Short Rib Potstickers contain soy, wheat/gluten, eggs and dairy.
SERVE: Transfer potstickers to a plate, crispy side up, and serve
Red Roast Duck Potstickers &
Short Rib Potstickers
with corresponding sauce.
• Red Roast Duck Potsticker: Sambal dipping sauce
EQUIPMENT NEEDED: Large sauté pan
• Short Rib Potsticker: Sweet Chile dipping sauce
(non-stick preferable) with lid
STORE: The Potstickers have been frozen before shipping and will
Enjoy!
arrive frozen or partially thawed. If you plan to enjoy your Potstickers
Peace and Good Eating!
within 2 days, store in your refrigerator in their original packaging;
otherwise, freeze for up to 2 weeks (in original packaging). Defrost
overnight in your refrigerator.
PREP:
1. Carefully remove potstickers from packaging. In a large sauté
pan, add ⅛ inch of water to cover the bottom of the pan. Add 1
tablespoon canola oil for every 12 potstickers.
2. Arrange the potstickers, flat side down, in the pan. Work in
batches, if necessary, to not overcrowd. Place the sauté pan over
medium-high heat and cover. Cook 6-8 minutes, until all water
evaporates.
3. Gently shake the pan with the lid on to make sure all water is
evaporated. Carefully remove the lid, opening lid away from you to
avoid splatter, and continue to cook 45-60 seconds, until bottom
of postickers become crisp. Using a thin metal spatula, flip one
potsticker over to make sure bottom is crispy; if not, cook until
crispy.
QUESTIONS?
[email protected]
Red Roast Duck
Short Rib
Ming Tsai’s Potstickers
(Total Cook Time: 10 Minutes)
855-750-FOOD