Herb Salad with Duck Breast
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the noodle salad
- 7 ozs cellophane noodle
- 4 Limes (2 juiced, the others quartered)
- 2 Tbsps Nut oil
- 2 stalks Celery (cut into 8 cm lengths and sliced with a mandolin, leaves roughly chopped)
- 2 handfuls spearmint (leaves picked)
- 2 handfuls Thai basil (leaves picked)
- 2 small, red chili peppers (deseeded and sliced into rings)
- 0.333 cup Peanuts (salted, roughly chopped)
- purple and green Basil (to garnish)
- mint (to garnish)
Preparation steps
1.
For the duck: Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Score a criss-cross pattern into the skin and fat of the duck breasts. Whisk the soy sauce with the honey and season with ground black pepper.
3.
Place the breasts skin side down in an ovenproof pan. Cook over a medium-low heat until the fat has rendered and the skin if golden-brown. Turn, season with salt, and fry briefly on the other side. Transfer to a wire rack, skin side up. Brush with the soy and honey mixture and place in the oven (with a tray beneath to catch the fat) and roast for around 6-10 minutes until cooked but still pink. Remove and leave to rest, covered, loosely.
4.
For the noodle salad: Meanwhile, cook the noodles according to the instructions on the packet. Drain well, and then cut into shorter lengths with scissors if desired.
5.
Mix together the lime juice and the groundnut oil. Mix through the celery, nana mint, Thai basil, and noodles.
6.
Finely slice the cooled duck breasts and arrange on plates with the salad. Scatter over the chillies and peanuts and add the quartered limes. Serve garnished with purple and green basil and with mint.
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