Dinner ideas

Duck and rice noodle salad

This Asian style duck and rice noodle salad is served warm to keep the duck meat at its succulent best. The spicy and astringent flavours of the dressing cut through the richness of the meat.



1.Remove skin and meat from duck; shred finely.
2.Place noodles in a medium heatproof bowl; cover with boiling water. Stand 5 minutes; drain.
3.Cut carrot into long thin strips.
4.Combine lime juice, sauces and sugar in a small bowl; mix well.
5.Combine half the shredded duck with noodles, carrot, onion, cabbage, herbs and half the toasted peanuts in a large bowl. Pour over half the lime juice mixture; toss gently.
6.Serve topped with remaining duck, peanuts and lime juice mixture.

Not suitable to freeze. Noodles suitable to microwave. If you buy the duck a day ahead, reheat in a moderate oven (180°C) about 25 minutes, to re-crisp the skin before using.


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