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Barbequed Duck and Noodle Salad

Barbequed Duck and Noodle Salad

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

Ingredients

Salad

  • 400 g egg noodles e.g/ hokkien
  • 1 Chinese roast Duck
  • 1 cup snow pea shoot sliced in half on the diagonal, blanched and refreshed
  • 2 Lebanese cucumbers sliced in half on the diagonal
  • ½ cup Coriander leaves
  • ½ cup Mint leaves
  • 3 spring onions finely sliced on the diagonal

Dressing

  • ½ cup Soy sauce
  • 2 tablespoons Balsamic vinegar
  • 2 teaspoons Sesame Oil
  • ¼ cup Lime juice
  • 2 tablespoons Sugar
  • 1 finely sliced Red chilli
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Method

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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