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    Asian duck salad with rice noodles

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    Asian duck salad with rice noodles

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2


    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. 

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    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.


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