We made this amazing crispy duck noodle salad a few weeks ago in our Spenlow kitchen in the Felsted showroom which went down a storm. It’s amazing because it’s so quick, so simple and so delicious. Perfect for lunch or a quick mid-week supper it’s also gluten and dairy free.
3 large duck breasts, skin on
150g cellophane / rice noodles
2-3 large red chillies (adjust depending on taste), finely chopped
100g unsalted peanuts, roasted and chopped
4 spring onions, finely sliced
3 large handfuls of coriander, finely chopped
1 large handful of thai basil, fined chopped
1 large handful of mint, finely chopped
3 tbsp lime juice
3 tbsp fish sauce
2 tbsp brown sugar
2 tbsp Chinese five spice
1. Pre-heat the oven to 200C (180C fan) – we set the Miele 6860 BP main oven to the moisture plus function. This is a great way to ensure perfect roasting results because the meat becomes tender and succulent but it also acquires an appetising browned top.
2. Score the skin side of the duck breasts with a sharp knife in a criss-cross pattern at one-inch intervals and then dust with Chinese five spice. An easy way to do this is to place the five spice in a shallow dish and then press the duck breast into the spice skin-side down.
3. Roast the duck breasts on a baking tray in the oven for 30 minutes.
4. While the duck is roasting, place the noodles in a bowl and cover with boiling water. Allow the noodles to stand for approximately 2 minutes although it’s always a good idea to check the packet instructions as they can vary from brand to brand. Drain the noodles and mix with the herbs, chillies, spring onions and peanuts.
5. Remove the duck from the oven and leave to rest for 5 minutes. Finely slice the duck breasts and add to the noodles. Mix the lime juice, fish sauce and brown sugar in a bowl and pour over the noodles.