Warm Duck and Noodle Salad Recipe

Recipe Phillippa Cheifitz Ingredients:
  • 2 duck-breast fillets (500g)
  • 200g Chinese noodles, cooked
  • 1 cup carrot ribbons
  • 1 cup cucumber ribbons
  • 70g baby corn, thinly
  • sliced lengthwise
  • 70g mangetout, blanched
  • a handful of coriander leaves
  • spring onion, to serve
for the dressing
  • 2T finely chopped fresh ginger
  • 1T finely chopped garlic
  • ½–1T finely chopped chilli
  • 3T rice vinegar
  • 1T fresh lime juice
  • ⅓ cup ponzu sauce
  • ½ cup peanut oil
  • 2T sesame oil
  • 2–3T honey
  • sea salt, to taste
Directions: Preheat the oven to 200°C. To prepare the duck, fry the fillets, skin side down, in a nonstick pan until the skin is brown and crisp, then roast in the oven for five minutes, or until just cooked. The meat should be springy to the touch but still moist. Keep it warm in foil. Mix the dressing ingredients. To make the salad, mix the just-cooked noodles, prepared vegetables and coriander leaves with three-quarters of the dressing. Slice the warm duck, add it to the salad and drizzle the remaining dressing over it. Garnish with shreds of spring onion, and serve with ponzu sauce and sesame oil on the side. Serves 2 This recipe was originally featured in the 2013 House and Leisure Food issue...