Warm crispy duck and noodle salad Recipe

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serves:

4

Skill:

easy

Cost:

not

Prep:

30 min

Cooking:

40 min

Nutrition per portion

RDA
Calories 520 kCal 26%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Crispy duck is a comforting, indulgent dish, perfect after a long day – and with these great vegetarian noodle salad you don’t have to feel guilty about it!

Ingredients

  • 2 large duck fillets5ml (1tsp) five-spice powder
  • 15ml (1tbsp) soy sauce
  • 225g (8oz) medium egg noodles
  • 10ml (2tsp) sunflower oil
  • 1 garlic clove, peeled and crushed
  • 100g (4oz) baby sweetcorn, halved lengthways
  • 1 red pepper, deseeded and chopped
  • 2 carrots, peeled and cut into thin sticks
  • 1 bunch spring onions, trimmed and sliced
  • Dressing
  • 30ml (2tbsp) sunflower oil
  • 15ml (1tbsp) sesame oil
  • 30ml (2tbsp) rice wine vinegar
  • 15ml (1tbsp) light soy sauce
  • 5ml (1tsp) finely grated root ginger

Method

  • Preheat the oven to 200°C, 400°F, Gas 6. Place the duck fillets in a shallow roasting tin. Mix together the five-spice powder and soy sauce and rub into the skin.

  • Roast the duck for 25-35 mins until the skin is crisp and golden. Remove from the oven and leave to rest in a warm place.

  • Meanwhile, cook the noodles according to the packet instructions, then drain and rinse under cold running water.

  • Heat the oil in a wok or non-stick frying pan and fry the garlic and vegetables over a high heat until just tender. Toss in the noodles and cook for a further 1-2 mins until heated through.

  • Mix together all the dressing ingredients. Thinly slice the duck fillets and toss into the noodles with the dressing. Serve immediately.

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