This duck salad is delicious, it is perfect for the hot December weather we get in Australia. This is a delicious salad for Christmas, it looks festive and the flavours are so fresh and just yum.
To the original recipe I added on a large bowl of mixed salad leaves that I serve separately, but dress with the same dressing. I serve it separately because I didn't want to put hot noodles on top of fresh salad leaves. I doubled the dressing amounts, so that I could dress the salad also, so if you don't want to serve it with the mixed salad leaves, halve the dressing quantities.
I say 3-4 duck breasts as they are usually sold in packs of 2 so you have to buy 4. I add all 4 in the recipe as we all love duck, and it isn't too much, especially when you add on the salad leaves.
The rice vermicelli noodles come in a pack of 200g, I add all of it, if I want to bulk up the meal. There is enough dressing to cover for the additional noodles.
If you can't find purple shallots, buy french shallots or small red onions.
This is simple, delicious and looks amazing. Give this a try soon.
3-4 duck breasts (about 450g)
2 cups (500ml) chicken stock
1/2 cup (125ml) salt reduced soy sauce
1 star anise
1/2 cup (125ml) vegetable oil
1/2 cup (65g) grated palm sugar
1/2 cup (75g) roasted unsalted cashews
150g dried rice vermicelli noodles
2 lebanese cucumbers (260g)
1 large carrot (180g), cut into matchsticks
2 purple shallots (50g), sliced thinly
1 fresh long red chilli, sliced thinly
1 cup (80g) bean sprouts
1/3 cup fresh mint leaves
1/3 cup fresh coriander leaves
200g mixed salad leaves
2 cloves garlic, crushed
3 tablespoons grated palm sugar
3 tablespoons fish sauce
2/3 cup (160ml) lime juice
1/2 cup (125ml) peanut oil
Remove the skin from the duck breasts.
Place the duck breasts, stock, soy sauce and star anise in a medium saucepan; bring to the boil. Reduce the heat; simmer, uncovered, for 3 minutes. Remove from heat and cool duck in the poaching liquid.
Meanwhile, heat oil in a small frying pan; cook duck skin until crisp. Remove with a slotted spoon; drain on paper towel. Drain fat from pan.
Heat a cleaned frying pan over medium heat; cook sugar and nuts, stirring, for 5 minutes or until caramelised. Pour onto a baking paper lined oven tray. Cool.
Make the lime dressing: Place all the dressing ingredients in a screw top jar, close lid and shake until the sugar dissolves.
Wash salad leaves, place in a serving bowl.
Place noodles in a large heatproof bowl, cover with boiling water, stand until just tender. Drain, place noodles on a serving platter.
Halve cucumber lengthways; remove seeds. Cut cucumber into matchsticks. Add cucumber to noodles with carrot, shallots, chilli, bean sprouts and 1/2 cup of the dressing. Toss gently to combine.
Thinly slice the duck and duck skin. Coarsely chop the nuts.
Add herbs to the noodle salad, toss gently to combine.
Dress the mixed salad leaves with just enough dressing to coat the salad.
Serve the noodle salad topped with the duck slices, sprinkle with skin and nuts, drizzle with remaining dressing.
Place the mixed salad leaves and the noodle salad on the table. To serve place some salad leaves on your plate, top with the noodle salad.
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