Crispy duck noodle salad
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
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
1. 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.
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