Noodles Recipes - Shredded Duck and Noodle Salad Recipe

Ingredients

• 4 skinless duck breast fillets, sliced

• 30ml/2 tbsp Chinese rice wine

• 10ml/2 tsp finely grated fresh root ginger

• 60ml/4 tbsp soy sauce

• 15ml/1 tbsp sesame oil

• 15ml/1 tbsp clear honey

• 10ml/2 tsp five-spice powder

• toasted sesame seeds, to sprinkle

For the noodles:

• 150g/5oz cellophane noodles, cooked

• large handful of fresh mint and coriander (cilantro) leaves

• 1 red (bell) pepper, seeded and finely sliced

• 4 spring onions (scallions), finely shredded and sliced

• 50g/2oz mixed salad leaves

Serves 4

---

Method:

1. Place the duck breast slices in a non-metallic bowl. Mix together the rice wine, ginger, soy sauce, sesame oil, clear honey and five-spice powder. Toss to coat, cover and marinate in the refrigerator for 3-4 hours.

2. Heat the oil in a frying pan. add the slices of duck breast and stir-fry for 3-4 minutes until cooked. Set aside.

3. Double over a large sheet of heavy foil. Place the foil on a heatproof plate. Place the duck breast portions on it and spoon the marinade over. Fold the foil to enclose the duck and juices and scrunch the edges to seal.

4. Steam on a rack over simmering water for 50-60 minutes, then leave to rest for 15 minutes.

5. Mix the noodles, herbs, red pepper, spring onions and salad leaves in a bowl. Remove the skin from the duck and shred the flesh.

6. Divide the noodle salad among four plates and top with the duck. Sprinkle with the sesame seeds and serve immediately.

Note: This piquant marinated duck salad makes a mouthwatering first course or a delicious light meal. If you like, toss the salad in a quick and easy dressing made by whisking together soy sauce, mirin, sugar, garlic and chili oil.