Our website uses cookie in order to function and provide enhancements to your experience, please choose from one of the options below. To find out more please click on the link to our privacy policy below.
cookie.social_media.description
Analytics cookies are used to track what pages on the website you visit.
Vietnamese Duck Breast with Noodles
Ingredients • 2 duck breasts • Sea salt For the Salad: • 200g rice noodles • 4 spring onions, finely sliced into rings • 1 ripe mango, diced approx 1cm • 1 finely diced red pepper • Small sprig of coriander, leaves removed • Small sprig of mint, leaves removed For the Dressing: • 3 tbsp fish sauce • 1 tbsp rice vinegar • Juice of 2 limes, plus a few lime wedges to garnish • 2 tbsp caster sugar • 1 red chilli, finely chopped • 1 tsp garlic, finely chopped • 2 tbsp water • 1 tsp sesame oil
First, throw together a zesty side salad of spring onions, red pepper, mango, coriander, and mint. Combine 3 tbsp fish sauce, 1 tbsp rice vinegar, a pinch of sugar, a chopped red chili, chopped garlic, 1 tbsp sesame oil, and a squeeze of lime juice for a dressing. Set aside. Score your duck breasts and season. Cook skin- side down (no oil) for around 6 minutes until the skin is golden and crisp. Seal, pour off excess fat, and place in the oven for 10-20 minutes. Rest. Serve with rice noodles and your (dressed) salad.
