PREMIUM CONVERSION Asian Roasted Duck
with Warm Rice Noodle and Carrot Salad
- Wheat
- Cereals containing gluten
- Soya
Are you one of those people who only think of duck as a 'dining out' option and would never consider cooking it at home? Well, we're here to change your mind! The crucial thing is to melt the fat so that the skin gets crispy. It's called 'rendering' which sounds very technical and cheffy, but it's easily done in a frying pan.
Ingredients
25 grams
Dry Roasted Peanuts
1 grams
Coriander
50 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 unit(s)
Duck Breasts
15 grams
Honey
½ unit(s)
Red Chilli
15 milliliter(s)
Rice Vinegar
1 unit(s)
Lime
100 grams
Rice Noodles
1 unit(s)
Carrot
1 bunch(es)
Mint
Not included in your delivery
1 tsp
Sugar
5000 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 220 degrees. In a small bowl mix together the soy sauce, honey and water (see ingredients for amount). Halve the chilli lengthways, remove the seeds and finely chop. Strip the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the coriander (stalks and all). Zest the lime then chop into wedges. Roughly chop the peanuts.
Trim the carrot then, using a vegetable peeler, peel long ribbons from the length of the carrot. Keep going until you have a wobbly skinny stick of carrot - it will become too difficult to peel whole lengths, so this is a snack for the chef! Pop the ribbons in a large bowl. Bring a large saucepan of water to the boil with a pinch of salt for the noodles.
Meanwhile, heat a frying pan on medium-high heat (no oil). Season the duck on both sides with salt and pepper. When hot, lay the duck in the pan, skin-side down. Cook until the skin is golden, 4-5 mins. Transfer to a baking tray, skin-side up. (Keep the pan!). Roast on the top shelf of your oven for 8-10 mins. Tip: We like our duck pink, if you like it well done give it 15 mins in the oven.
Meanwhile, add the noodles to the boiling water and cook for 8-10 mins, till soft but still with a little bite. Drain in a colander and drizzle with a little oil to stop them sticking. Meanwhile, drain the excess fat from the duck pan, return to medium-high heat and add half the chilli. Stir-fry for a minute then add the soy mixture. Simmer on a low heat, stirring occasionally, until thickened slightly, 5-6 mins.
When the duck is cooked, transfer to a board and leave to rest for a few minutes. Toss the drained noodles into the carrot ribbons along with the rice vinegar, sugar (see ingredients for amount), the lime zest, a squeeze of lime juice, half the chopped mint and coriander and half the peanuts. Slice the duck into 5 slices.
Serve the warm noodle salad in bowls topped with the duck. Drizzle the soy-honey sauce over the duck and finish with a scattering of remaining mint, coriander, chilli (for those who like a kick) and peanuts. Enjoy!
