by Weigh It Up If you’re short on time ready-made roasted duck breasts and legs are also available at your supermarket by Luv-a-Duck. Just reheat under grill or in oven for 15 minutes


  • 1/2 cup thick rice noodles

  • 1 x 200g duck breast, skin on

  • 1 Lebanese cucumber, sliced diagonally

  • 20g snow peas, blanched and sliced diagonally

  • ¼ cup chopped coriander

  • ¼ cup chopped mint

  • 1 spring onion, sliced, to serve

  • Dressing

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 teaspoon sesame oil

  • Juice of 1 lime, plus extra wedges to serve

  • 1 small chilli, finely sliced

  • 1 teaspoon Natvia


  • 1.

    Prepare rice noodles as per packet instructions.

  • 2.

    Prepare the dressing ingredients and set aside.

  • 3.

    Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking).

  • 4.

    Lightly season both sides with salt and pepper.

  • 5.

    Heat a non-stick frypan to medium-high (no oil) then place duck breast skin side down, and cook for about 3 minutes until skin is crisp.

  • 6.

    Turn over and cook on the other side for a few more minutes, or until juices run clear.

  • 7.

    Remove from heat and let rest for 5 minutes.

  • 8.

    Once rested, slice breast on the diagonal.

  • 9.

    Place noodles in a bowl with the rest of the ingredients including the sliced duck and then toss through dressing.

  • 10.

    Serve with a wedge of lime and top with spring onions.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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