INGREDIENTS:
Ginger lime dressing:
2 tbsp fresh lime juice
2 tbsp fish sauce
1 tbsp sugar
1 tsp mild chopped chilli (optional)
1 tsp minced ginger
½ tsp sesame oil
Roast duck breast:
1 large Gressingham duck breast fillet (approx 250g, 8.8oz)
1 tbsp fish sauce
1 tsp minced ginger
Noodle Salad:
75g (2.6oz) rice noodles
75g (2.6oz) finely shredded cabbage
75g (2.6oz) bean sprouts
1 red (bell) pepper finely sliced
2 carrots peeled and coarsely grated
2 spring (scallions) onions finely sliced
Large handful of chopped coriander
2 tbsp crispy fried shallots + lime wedges to top
DIRECTIONS:
1. Prepare the salad dressing.
2. Mix together all the ingredients for the salad dressing and set it aside.
3. Roast the duck.
4. Combine the duck fillet with the fish sauce and ginger in a bowl and let stand for 5 mins.
5. Preheat oven to fan assisted 200C / 220C / 425F / gas 8.
6. Transfer the duck fillet (skin side down) to a cold cast iron frying pan and fry on medium heat for 6 mins. Then flip the fillet over and seal the other side for 30 secs.
7. Transfer the duck (still in the cast iron pan) to the oven and roast for oven and roast for 10 mins (rare), 15 min (medium) or 18 mins (well done).
8. Remove from the oven and allow the meat rest for 10 mins in a warm place before slicing it thinly.
9. Prepare the salad.
10. Cook the noodles according to packet instructions and let them cool. Then combine the cooled noodles with the rest of the salad ingredients along with the sliced duck breast and mix in as much salad dressing as you like.
11. Dish out the individual portions and top with the crispy shallots and lime wedges before serving.
Source: Recipes From A Pantry
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