Best friend – why don’t you have any duck recipes on your blog?
Me – err, I don’t ?
Best friend – No. And for someone who almost always orders duck when you go out…….
Me – shakes rather forgetful food blogger head.
I absolutely love duck. So I feel like I should have a really good excuse for not previously posting a duck recipe, but I just plain old forgot to.
So here is my roast duck and noodle salad with a whole helping of crunchy vegetables. I tend to bring it out for special occasions and guests I really want to impress. Firstly because is it actually quite easy to put together but also because these simple flavours combined pack a real good punch. Secondly, the food blogger in me likes serving food that also looks really pretty. I know I shouldn’t but…….
Besides you kinda get two recipes in one out of this. You slice up your duck breast, make your salad, gaze in adoration at it and then enjoy. Then you take all that left over gorgeous seasoned duck fat pour it over your potatoes, chuck them in the oven and forget about them. A little while later you pull out some crispy on the outside, creamy on the inside potatoes that got your belly singing hallelujah. You get to enjoy that duck all over again.
Vietnamese Style Duck, Noodle and Crunchy Vegetable Salad
Ingredients
Ginger lime dressing:
- 2 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp mild chopped chilli optional
- 1 tsp minced ginger
- 1/2 tsp sesame oil
Roast duck breast:
- 1 large Gressingham duck breast fillet approx 250g, 8.8oz
- 1 tbsp fish sauce
- 1 tsp minced ginger
Noodle Salad:
- 75 g 2.6oz rice noodles
- 75 g 2.6oz finely shredded cabbage
- 75 g 2.6oz bean sprouts
- 1 red bell pepper finely sliced
- 2 carrots peeled and coarsely grated
- 2 spring scallions onions finely sliced
- Large handful of chopped coriander
- 2 tbsp crispy fried shallots + lime wedges to top
Instructions
Prepare the salad dressing:
- Mix together all the ingredients for the salad dressing and set it aside.
Roast the duck:
- Combine the duck fillet with the fish sauce and ginger in a bowl and let stand for 5 mins.
- Preheat oven to fan assisted 200C / 220C / 425F / gas 8.
- Transfer the duck fillet (skin side down) to a cold cast iron frying pan and fry on medium heat for 6 mins. Then flip the fillet over and seal the other side for 30 secs.
- Transfer the duck (still in the cast iron pan) to the oven and roast for oven and roast for 10 mins (rare), 15 min (medium) or 18 mins (well done).
- Remove from the oven and allow the meat rest for 10 mins in a warm place before slicing it thinly.
Prepare the salad:
- Cook the noodles according to packet instructions and let them cool.
- Then combine the cooled noodles with the rest of the salad ingredients along with the sliced duck breast and mix in as much salad dressing as you like.
- Dish out the individual portions and top with the crispy shallots and lime wedges before serving.
Wow… its got my mouth watering just looking at the pictures. Looks amazing, but the long list of ingredients puts me off a little, shouldn’t really though as I have most of it in.
Mummy M it is soooooooo worth it. But you could just use a salad dressing that you have to hand if that makes life easier?
Wow, this looks amazing. I’ve got to try this x
Thanks Michelle.
This looks so vibrant and fresh, I love the flavour combinations and crispy beansprouts and cabbage with soft succulent duck – heavenly!
Yeap, I love digging in to the crunch of this salad.
This looks really fab. All those asian flavours with fresh cooked duck, wonderful.
😀
Stunning recipe Bintu – love all the flavours here:-)
Foodie blushing now Camilla.
Great list of ingredients – fish sauce is so wonderful, not fishey but adds such a depth of flavour!
Fish sauce is sometimes underused in my kitchen, then I make recipes lie this and fall in love with it all over again.
I adore your zingy dressings and colourful food. And crunchy vegetables sound perfect. Eating with your eyes first is always a major attraction to any meal I reckon.
One of the things that make me go back to Ottolenghi recipes every time. They both look and taste so good.
Firstly, thanks for making me hungry again AFTER dinner. Secondly, thanks for such an awesome duck recipe. I’m always too scared to cook duck and never know what to do with it, but am definitely going to give this one a try!
Bex do come back and ask any questions you might have.
looks amazing! need to make something similar soon 🙂
😀
This sounds (and looks) lovely! Like you I regularly order duck when I’m out but don’t often cook it at home. You might like my recipe for Thai Style Duck with Coconut, Pineapple and Pak Choi http://www.foodiequine.co.uk/2014/11/cooking-with-gressingham-duck-thai.html
Ooooh. I like the sound of that Claire.
Mmmm, looks amazing, definitely my kind of food…packed full of flavour, and very colourful! 🙂
Thanks for dropping in Cherised by Me.
Oh ‘eck that looks amazing Bintu! Do you know what, I breed ducks for the table and yet have very few duck recipes on my site – I must change that this year!
Janie x
I am going to be keeping an eye out fr those recipes Janie.
Cheers for making the most beautiful food that also tastes amazing!
Wow this looks amazing!! I love vegetables and colourful food!! 😀
I agree, fresh crunch and colourful vegetables change food so much.
I’m like you – I love a duck salad and eating duck, but I’ve so few recipes about it. This one looks delicious though! Perfect for lunchtimes.
That looks delicious, I love duck.
Thanks Janice.
This looks incredible! I love duck and I love asian salads so this is right up my street!
I’ve been trying to convince some of my friends to try duck as I absolutely LOVE it! But, they won’t. So, more duck for the rest of us right, Bintu? 🙂