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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings