Duck Breast with Cucumber Soba Salad and Hoisin Mayo

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.



  • 1 pack duck breasts
  • 1 pack sesame seed spices


  • 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


  1. 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.
  2. 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.
  3. Prep salad Thinly slice cucumber and chilli; cut carrot into matchsticks. Thinly slice spinach.
  4. 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.
  5. Slice duck When duck has rested, thinly slice.
  6. 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