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Barbequed Duck and Noodle Salad

This meal beautifully combines the richness of duck, with the freshness of coriander and mint.


  • Salad

  • Dressing


  • Salad:

  • 1.

    Bring a large saucepan of boiling water to the boil and cook noodles according to manufacturers instructions.

  • 2.

    Refresh under cold water.

  • 3.

    Pull the skin and meat from the duck with your fingers, roughly shredding the skin.

  • 4.

    Place the noodles in a bowl, top with duck, cucumber, mint and coriander and toss to combine.

  • 5.

    Drizzle over the dressing just before serving and top with spring onions.

  • Dressing:

  • 1.

    Place all the ingredients in a bowl and stir to combine.

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Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Barbequed Duck and Noodle Salad.


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Posted by Lucy46Report
I am going to try this with bbq pork as I haven't got any duck
Posted by Guy2132Report
your heading " barbecued duck " is misleading when you then ask for 1 x Chinese " ROAST " duck in the ingredients.
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