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Cellophane Noodles and Herb Salad with Duck

Cellophane Noodles and Herb Salad with Duck

Follow the simple steps below to prepare a mouthwatering cellophane noodles and herb salad with duck, that can be served as a tasty main course.

27 November, 2018
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serves for


total time

1 HR 25 MIN


2 breasts, fillets, approx. 300 g each
Soy Sauce
2 tbsp
2 tbsp
200 g, cellophane
4 (2 juiced, the others quartered )
Peanut Oil
2 tbsp
2 stalks, with leaves, cut into 8 cm lengths and sliced with a mandolin, leaves roughly chopped
2 handfuls, leaves picked
Thai Basil
2 handfuls, leaves picked
Chili Pepper
2 small, red, deseeded and sliced into rings
40 g, salted, roughly chopped
purple and green to garnish


How to make a tasty Cellophane Noodles and Herb Salad with Duck

  • Heat the oven to 100°C (80°C in a fan oven),gas 1/4.
  • Score a diamond pattern into the duck skin.
  • Whisk the soy sauce with the honey and season with ground black pepper.
  • Brown the duck breasts, skin side down, in a hot pan for approx. 5 minutes.
  • Turn and fry briefly on the other side, then transfer to a wire rack, skin side up.
  • Brush with the soy and honey mixture and place in the oven (with a tray beneath to catch the fat) and roast for around 30 minutes until cooked but still pink. Cool to lukewarm.
  • Meanwhile, cook the cellophane noodles according to the instructions on the packet.
  • Drain well, then cut into shorter lengths with scissors if desired.
  • Mix together the lime juice and the groundnut oil.
  • Mix through the celery, nana mint and Thai basil, and noodles.
  • Finely slice the cooled duck breasts and arrange on plates with the salad.
  • Scatter over the chillies and peanuts and add the quartered limes.
  • Serve the cellophane noodles and herb salad garnished with purple and green basil and with mint.

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