Crispy Duck Noodle Salad

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Original recipe from Weigh it Up

kept bySweeterLifeClub
recipe by

Notes:

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.

Categories:
- Entre
- Side Dish

print

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
¼ cup chopped coriander
¼ 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

Prepare rice noodles as per packet instructions
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.
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.
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.