Roasted Duck with Asian Noodle Salad

Roasted Duck with Asian Noodle Salad

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 25, 2018.

When noodles have finished cooking, use kitchen scissors to cut in a few places to make them easier to eat.


Ingredients

Roasted Duck

  • 2 duck breasts (at room temperature)
  • 2 tablespoons fish sauce
  • Pinch of ground black pepper

Dressing

  • Juice of 1½ lemons
  • Juice of ½ lime
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon honey
  • Pinch of chilli flakes (optional)

Asian Noodle Salad

  • 100g vermicelli noodles
  • 50g-100g mung bean sprouts
  • ¼-½ telegraph cucumber
  • 1 baby cos lettuce
  • 1 carrot
  • 3 tablespoons picked Thai basil leaves
  • 1 tablespoon chopped mint leaves

To Serve

  • 10g crispy shallots
  • 20g chopped, roasted peanuts
  • 2 tablespoons picked Thai basil leaves
  • 1 tablespoon picked mint leaves
  • ½ lime cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a half full kettle to the boil. Line an oven tray with baking paper. Trim duck breasts of over-hanging fat. Use a sharp knife to lightly score skin at 1cm intervals and pat dry. Place fish sauce and black pepper in a shallow bowl and place duck; flesh-side-down, on top to marinate while you prepare the Asian noodle salad.
  2. Combine all dressing ingredients in a small bowl and set aside to infuse. In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Run under cold water and return to bowl. Set aside.
  3. Heat a large, dry fry-pan on medium heat. Remove duck from fish sauce mix and pat dry. Cook duck, skin side down, for about 5 minutes to render fat, then turn and sear for a further 1 minute. Place on prepared tray and roast for 5 minutes for medium, or until cooked to your liking. Set aside, uncovered, to rest.
  4. While duck cooks, slice cucumber in half lengthways and then thinly slice. Finely shred lettuce and cut carrot into matchsticks. Place all in a large bowl along with cooled noodles. Dress salad with dressing just before serving and season to taste.
  5. Thinly slice duck against the grain and reserve any resting juices.
  6. To serve, place salad into bowls and top with slices of roasted duck. Pour over any resting juices. Sprinkle with crispy shallots, peanuts, Thai basil and mint leaves. Serve lime wedges on the side for squeezing.

Nutritional Information

Energy 2105 kj
503 kcal
Protein 23.5g
Carbohydrate 40.2g
Fat 28.6g