Duck noodle salad
This marinated duck salad works with any kind of noodle and any kind of meat for that matter. If you are vegetarian, substitute tofu for the meat and feel free to use whatever crispy salad ingredients are in your fridge
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1 duck breast, sliced on the diagonal
1 tbsp vegetable oil
200g noodles
Bunch of spring onions, sliced lengthways
½ cucumber, deseeded and julienned
1 carrot, julienned
Handful rocket or green leafy vegetable
2 tbsp hoisin sauce
Salt and white pepper
2 tsp sesame seeds, briefly toasted in a hot, dry frying pan
For the marinade:
1 tsp rice vinegar
1 tsp honey
1 tsp soy sauce
Method
Combine the marinade ingredients in a small pan with 100ml (3½ fl oz) cold water. Bring to the boil and remove from the heat as soon as the honey has melted.
Allow to cool completely and pour over the duck slices. Toss gently and set aside for 1 hour; overnight in the fridge is even better. Pour the marinade off the duck and discard.
Heat the oil in a hot wok and stir fry the duck for 3-4 minutes until cooked. Set aside.
Cook the noodles according to the instructions on the packet. Drain and refresh under cold water.
Combine the noodles with the spring onions, cucumber, carrot and hoisin sauce in a large bowl. Add the duck and toss everything gently so it is well mixed and coated. Season to taste with salt and pepper. Serve topped with the sesame seeds.
