SERVES 4
INGREDIENTS
Crispy Skin Duck:
2 Ducko duck breast fillets (skin on)
Salad:
1 Cucumber, grated
1 Carrot, grated
2 Spring onions, finely sliced (white parts only)
50g Fresh coriander, chopped
50g Fresh mint, chopped
100g Rice vermicelli noodles
Dressing:
1 Tablespoon minced lemongrass
2 Tablespoons lime juice
2 Tablespoons fish sauce
2 Tablespoons palm sugar (or light brown sugar)
1 Teaspoon toasted sesame oil
1 Teaspoon minced red chilli
1 Tablespoon coriander roots, finely diced
Fried shallots (to serve)
Print RecipeMETHOD
1. Preheat and prepare the duck:
- Preheat the oven to 190°C.
- Pat the duck skin dry with kitchen paper towel and score it using a sharp knife.
2. Cook the duck:
- Heat a skillet over medium-high heat. Place the duck skin-side down and fry for about 8 minutes or until the skin is golden and crispy. Discard excess oil as it renders.
- Turn the duck over (skin-side up) and sear for 1 minute.
- Transfer the duck breasts to the oven and roast for 15–18 minutes until cooked through but still slightly pink.
- Remove the duck from the oven and set aside to rest for at least 10 minutes. Once cooled, thinly slice and set aside.
3. Prepare the salad:
- In a large bowl, mix the cucumber, carrot, spring onions, coriander and mint. Set aside.
- Cover the noodles in boiling water for 5 minutes until soft. Drain, rinse under cold water and allow to cool.
4. Make the dressing:
- In a small saucepan over low-medium heat, stir together all dressing ingredients. Cook for 1 - 2 minutes or until the sugar has dissolved. Remove from heat and allow to cool.
5. Assemble the salad:
- Toss the cooled noodles and dressing through the prepared salad. Divide the mixture into four bowls.
- Top each bowl with sliced duck and sprinkle with fried shallots.
6. Serve and enjoy:
- Serve immediately and enjoy your refreshing, flavour-packed Thai Duck Noodle Salad!