A protein rich salade with honey glazed duck breast, juicy noodles, and crispy vegetables. Served with peanuts and crispy, fried onions for extra texture and taste. Can be enjoyed both cold and warm and is suitable for both lunch and dinner.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- Duck breast approx. 300 g
- 1 tbsp maple sirup or honey
- 3 tbsp soy sauce
- 2 carrots
- 50 g bean sprouts
- ½ pointed cabbage
- 3 spring onion
- 1 red chili
- ½ bunch of fresh mint
- ½ bunch of fresh coriander
- 100 g rice noodles
- Juice and zest from 1,5 lime
- 2 tbsp fish sauce
- 1½ tbsp maple syrup
- 1 red chili, finely chopped
- 25 g salted peanuts
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Method
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1Lightly score the fat on the duck breast and remove any silver skin with a sharp knife. Season with salt and pepper.
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2Place the duck breast skin-side down in a cold pan and turn the heat to medium-high. Sear 6-8 minutes until the skin is golden. Turn the duck breast and cook for a further 6–8 minutes, or finish it in the oven at 170°C.
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3Brush the skin with honey, pour the soy sauce over it and cook for 1 minute. Remove the duck breast from the heat and let it rest for 3-4 minutes before cutting it into thin slices.
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4Meanwhile, place the rice noodles in a bowl with a star anise and fill the bowl with boiling water. Let them soak for 5 minutes, then rinse with cold water. Add 2 tbsp soy sauce and 1 tsp roasted sesame oil to the noodles. Remove the star anise before serving.
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5Thinly slice the pointed cabbage and carrots. Slice the spring onions and chili into thin slices. Chop mint and coriander roughly.
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6Mix lime juice, fish sauce, sugar, and finely chopped chili together until the sugar has dissolved.
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7Combine the rice noodles, vegetables, and herbs together with the dressing.
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8Top with slices of duck breast and sprinkle with peanuts and fried onions.
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9Serves with lime slices.
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