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Asian duck salad with rice noodles
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2 duck breasts
50g dried vermicelli rice noodles
320g pack Waitrose mixed pepper stir fry
½ x 25g pack mint, leaves torn
½ x 28g pack coriander, roughly chopped
1 garlic clove, crushed
25g fresh root ginger, grated
½-1 red chilli, deseeded and finely sliced
1 tbsp soy sauce
1 essential Waitrose lime, juice
1 tbsp fish sauce
1 tbsp sesame oil
2 tsp essential Waitrose clear honey
1. Preheat the oven to 180˚C, gas mark 4. Score the fat on each duck breast in a criss-cross pattern; season. Heat a frying pan and dry-fry the duck breasts, skin-side down, over a low-medium heat for about 8 minutes, until the fat is crisp. Turn and cook for another 2 minutes, then transfer to a baking tray, skin-side up, and roast for 10 minutes.
2. Meanwhile, put the noodles in a heatproof bowl, cover with just-boiled water and set aside for 10 minutes. Combine all the dressing ingredients in a bowl. Rest the duck breasts for 5 minutes, then slice. Drain the noodles, refresh under cold running water and drain again. Toss with the vegetables, herbs and dressing, divide between plates and top with the sliced duck.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2017.