Crispy Duck, Orange & Noodle Salad
Wine match suggestion: Te Wahi
Serves 6 / Prep 25 minutes / Cook 20 minutes
Ingredients
•2 duck breasts
•1 teaspoon sugar
•Half a teaspoon crushed fresh chilli or quarter teaspoon chilli flakes
•Half a teaspoon five spice powder
•2 tablespoons light soy sauce
•2 tablespoons rice wine vinegar
•1 teaspoon sesame oil
•200g rice stick noodles
•1 tablespoon plain oil
•3 spring onions, sliced finely lengthways
•2 large carrots, shredded
•Half a long cucumber, shredded, discard seeds before shredding
•Half a cup fragrant herbs such as Thai basil leaves or coriander
•Quarter of a cup mint leaves
•2 oranges
Method
- 1 hour before you want to cook the duck, bring it to room temperature for an hour with paper towel over pressed onto the skin to absorb excess moisture. In a small jug or bowl combine the sugar, chilli, five spice, soy sauce, vinegar and sesame oil. Stir until the sugar is dissolved. Set aside
- Place the rice stick noodles in a bowl and cover with boiling water. Leave for 5 minutes or until soft then drain well. Toss with the plain oil to stop the noodles sticking together.
- Score the skin of the duck breasts and rub some salt into the fat.
- Put the breasts skin down in a cold frying pan and heat to medium, when the duck starts sizzling cook for 15 minutes until rendered and crispy. Turn over to sear the bottom for 2 minutes. Remove to a warm plate to rest, crispy skin up, do not cover.
- In a large bowl toss together the noodles, spring onion, carrot, cucumber and most of the herbs (save some for garnish). Add the dressing and mix well.
- Peel the oranges removing all the pith then cut into segments between segment divisions and add to the salad, tossing through gently.
- Serve the salad topped with the sliced duck, remaining herbs and crispy shallots
