Crispy Duck Noodle Salad

Crispy Duck Noodle Salad recipe shared by Sweeter Life Club.

Crispy Duck Noodle Salad

Crispy Duck Noodle Salad
 
If you’re short on time ready-made roasted duck breasts and legs are also available at your supermarket by Luv-a-Duck. Just reheat under grill or in oven for 15 minutes.
Author:
Recipe type: side dish
Serves: 2
Ingredients
  • 1/2 cup thick rice noodles
  • 1 x 200g duck breast, skin on
  • 1 Lebanese cucumber, sliced diagonally
  • 20g snow peas, blanched and sliced diagonally
  • 1/4 cup chopped coriander
  • 1/4 cup chopped mint
  • 1 spring onion, sliced, to serve
Dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • Juice of 1 lime, plus extra wedges to serve
  • 1 small chilli, finely sliced
  • 1 teaspoon Natvia
Instructions
  1. Prepare rice noodles as per packet instructions.
  2. Prepare the dressing ingredients and set aside. Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking). Lightly season both sides with salt and pepper.
  3. Heat a non-stick frypan to medium-high (no oil) then place duck breast skin side down, and cook for about 3 minutes until skin is crisp. Turn over and cook on the other side for a few more minutes, or until juices run clear. Remove from heat and let rest for 5 minutes. Once rested, slice breast on the diagonal.
  4. Place noodles in a bowl with the rest of the ingredients including the sliced duck and then toss through dressing. Serve with a wedge of lime and top with spring onions.
 

     

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