Duck Breast with Cucumber Soba Salad and Hoisin Mayo
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 28, 2019.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 28, 2019.
Ingredients
Duck
- 1 pack duck breasts
- 1 pack sesame seed spices
Salad
- 2 bundles soba noodles
- 1 cucumber
- 1 chilli
- 1 carrot
- 1/2 pack baby spinach *
- 1 Tbsp peanuts
Asian Dressing
- Juice of 1 lime
- 2 tsp soy sauce
- 1 tsp sesame oil
To Serve
- 1/2 pack hoisin mayo
- 1 bunch mint
Have Handy
- oil
- pepper
- salt
Steps
-
Prep and cook duck Bring a pot of salted water to the boil. Trim duck breasts of overhanging fat. Score skin at 1cm intervals. Pat dry, season and coat in sesame seed spices. Heat a dry fry-pan on medium heat. Cook duck, skin side down, for about 8 minutes, until most of the fat has rendered and skin is golden. Flip, reduce heat to low-medium and cook for 4-5 minutes, until medium. Rest.
-
Cook noodles Cook noodles in boiling water for about 3 minutes, until tender. Drain and return to pot with a drizzle of oil to prevent sticking.
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Prep salad Thinly slice cucumber and chilli; cut carrot into matchsticks. Thinly slice spinach.
-
Make Asian dressing Combine all Asian dressing ingredients together in a large bowl and season. Add cooked noodles to bowl with dressing along with salad and peanuts. Season to taste.
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Slice duck When duck has rested, thinly slice.
-
Serve a smear of hoisin mayo topped with noodle salad and slices of duck. Sprinkle over mint.
Nutritional Information
Energy |
2813 kj 672 kcal |
---|---|
Protein | 29.9g |
Carbohydrate | 41.2g |
Fat | 43.4g |