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Asian duck salad with rice noodles
Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
2 duck breasts
50g dried vermicelli rice noodles
320g Waitrose mixed pepper stir fry
½ 25g pack mint, leaves torn
½ 28g pack coriander, roughly chopped
THAI DRESSING
1 garlic clove, crushed
25g fresh root ginger, grated
1 red chilli, deseeded and finely sliced (approx. ½-1)
1 tbsp soy sauce
1 essential Waitrose lime, juice
1 tbsp fish sauce
1 tbsp sesame oil
2 tsp essential Waitrose clear honey
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.
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.
