Name: Poached duck and cashew salad with duck crackling
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 3 (450g) duck breasts; 2 cup (500ml) chicken stock; 1/2 cup (125ml) salt-reduced soy sauce; 2 star anise; 1/2 cup (125ml) vegetable oil; 1/4 cup (65g) grated palm sugar; 1/2 cup (75g) roasted unsalted cashews; 150 gram dried rice vermicelli noodles; 2 (260g) lebanese cucumbers; 1 large carrot (180g), cut into matchsticks; 2 purple shallots (50g), sliced thinly; 1 fresh long red chilli, sliced thinly; 1 cup (80g) bean sprouts; 1/3 cup fresh mint leaves; 1/3 cup fresh coriander (cilantro) leaves; 1/3 cup fresh thai basil leaves lime dressing; Lime dressing; 1 clove garlic, crushed; 1 1/2 tablespoon grated palm sugar; 1 1/2 tablespoon fish sauce; 1/3 cup (80ml) lime juice; 1/4 cup (60ml) peanut oil

Ingredients

3 (450g) duck breasts

2 cup (500ml) chicken stock

1/2 cup (125ml) salt-reduced soy sauce

2 star anise

1/2 cup (125ml) vegetable oil

1/4 cup (65g) grated palm sugar

1/2 cup (75g) roasted unsalted cashews

150 gram dried rice vermicelli noodles

2 (260g) lebanese cucumbers

1 large carrot (180g), cut into matchsticks

2 purple shallots (50g), sliced thinly

1 fresh long red chilli, sliced thinly

1 cup (80g) bean sprouts

1/3 cup fresh mint leaves

1/3 cup fresh coriander (cilantro) leaves

1/3 cup fresh thai basil leaves lime dressing

Lime dressing

1 clove garlic, crushed

1 1/2 tablespoon grated palm sugar

1 1/2 tablespoon fish sauce

1/3 cup (80ml) lime juice

1/4 cup (60ml) peanut oil

Method

1.Remove skin from duck breasts. Place duck breast, stock, soy and star anise in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat. Cool duck in poaching liquid.

2.Meanwhile, heat oil in a small frying pan; cook duck skin until crisp. Remove with a slotted spoon; drain on absorbent paper. Drain fat from pan.

3.Heat cleaned frying pan over medium heat; cook sugar and nuts, stirring, about 5 minutes or until caramelised. Pour onto a baking-paper-lined tray; cool.

4.Make lime dressing. Combine garlic, sugar, fish sauce, lime juice and peanut oil in a small bowl until sugar dissolves.

5.Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender. Drain; return noodles to bowl.

6.Halve cucumber lengthways; remove seeds. Cut cucumber into matchsticks. Add cucumber to noodles with carrot, shallots, chilli, sprouts and ½ cup of the dressing; toss gently to combine.

7.Thinly slice duck and duck skin. Coarsely chop nuts.

8.Add herbs to salad; toss gently to combine.

9.Serve salad topped with duck; sprinkle with skin and nuts, drizzle with remaining dressing.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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