About this recipe:Thai-style seasonings bring piquant flavours to this fast but elegant salad. Succulent roast duck tops a fabulous mix of soft noodles and crunchy bean sprouts, baby corn and pak choi, tossed with chilli. Delicious!
3 tbsp fish sauce or soy sauce
2 tbsp toasted sesame oil
1 tbsp soft dark brown sugar
50g fresh root ginger, peeled and chopped
4 duck breast fillets, about 190g each
250g baby corn
200g dried medium egg noodles
400g bean sprouts
200g pak choi, shredded
8 spring onions, sliced
1 red chilli, halved, seeded and thinly sliced
2 tbsp smooth or crunchy peanut butter
grated zest and juice of 1 lime
1 garlic clove, crushed
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Method Prep:10min › Cook:20min › Ready in:30min
Prepare the seasoning: Preheat the oven to 240°C (220°C fan oven), gas 9. Mix 2 tbsp of the fish or soy sauce with the sesame oil and sugar in a shallow ovenproof dish just large enough to hold the duck breasts snugly in a single layer. Stir in half the ginger.
Cook the duck: Score a criss-cross pattern all over the duck skin and through the fat, without cutting into the meat. Put the breasts into the dish and turn them over several times to coat with the seasoning. Roast, skin side up, for 18-20 minutes or until the skin is crisp and very well browned (check after 15 minutes). The meat should be just cooked through, with a hint of pinkness in the middle.
Prepare the salad: While the duck is roasting, put the baby corn into a large pan and pour in plenty of boiling water. Boil for 2 minutes. Add the noodles and boil for a further 2 minutes. Drain in a colander and rinse for a couple of seconds under cold water. Shake well to drain. Transfer to a large bowl. Add the bean sprouts, pak choi, most of the spring onions (reserve a little for sprinkling over the duck) and half the chilli slices. Mix well and divide among four large plates or pasta bowls.
Make the peanut dressing: Mix the peanut butter with the lime zest and juice, garlic and the remaining fish or soy sauce. Stir in 1 tbsp water.
Assemble the dish: Transfer the duck breasts to a plate. Carefully spoon off the fat from the juices in the dish, then stir 1 tbsp boiling water into the juices. Slice the duck breasts, if you have time. Drizzle the peanut dressing over the salads. Top with the duck and spoon over the cooking juices (there will not be much, but it will have lots of flavour). Sprinkle with the remaining ginger, chilli slices and spring onions, and serve at once.
…or try this
If entertaining, provide friends with a choice of toppings in addition to the duck, by cooking vegetarian or seafood options. Bake one or more blocks of tofu (about 250g each) in the marinade or use the marinade to coat thick portions of salmon fillet (about 120g each serving). Cook the duck, tofu and salmon in separate dishes.