Poached duck and cashew salad with duck crackling

  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Poached duck and cashew salad with duck crackling
  • 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


Poached duck and cashew salad with duck crackling
  • 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.

More From Women's Weekly Food