Sorry, you need to enable JavaScript to visit this website.
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
No votes yet

serves for

4

total time

1 HR 25 MIN

ingredients

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

Preparation

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.

Search Recipes

Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

Next Recipe