Duck Breast

with Vietnamese Noodle Salad
Gourmet
Family-Friendly
Calorie smart
This fresh Asian inspired dish is guaranteed to impress and won't take longer than 30 min to rustle up.
Cooking time: 30 min
Cals 600 · Prot 11 · Carbs 95 · Fat 19
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Ingredients
Number of People:

Salad

Duck breasts
2 Pieces
Salt
1 Tsp
Green beans
150 Grams
Rice vermicelli
150 Grams
Carrot
1 Piece
Spring onion
50 Grams
Cucumber
1 Piece
Large red chilli
1 Piece
Salted peanuts
40 Grams
Fresh mint
15 Grams
Fresh coriander
15 Grams

Dressing

Lime
2 Pieces
Garlic cloves
1 Piece
Soy sauce
15 ML
Sesame oil
15 ML
Sweet chilli sauce
40 Grams

Hoisin sauce

Hoisin sauce
30 Grams
Soy sauce
15 ML

Instructions

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1 Score duck breast
Use a sharp knife to score the duck skin into a criss-cross pattern. Be careful not to cut through to the meat. Rub the scored skin with salt.
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2 Render duck breast
Place the duck, skin-side down, in a cold dry pan over a low-medium heat. Fry for 15 min, skin-side down only. After 15 min the skin will be golden and crispy and the fat will have rendered into the pan. Don't rush this step. Once crispy, increase the heat to medium, flip the duck breast and fry for 2-3 min further. Transfer the duck to a plate and leave to rest for 10 min. Slice finely once rested.
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3 Soak vermicelli
Meanwhile, trim and roughly chop the green beans. Add the beans and rice vermicelli to a bowl. Cover with boiling water and soak for 3-4 min. Once softened, pour the rice vermicelli and beans into a colander and rinse with cold water.
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4 Prep
Meanwhile, peel and slice the carrot into matchsticks. Trim and finely slice the spring onion. Finely slice the cucumber. Finely slice the red chilli. Roughly chop the peanuts. Pick the mint and coriander leaves. 
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5 Make dressing and sauce
Juice the limes into a bowl or jar. Peel the garlic and crush it directly into the same bowl. Add half the soy sauce, sesame oil and sweet chilli sauce and whisk or shake until fully combined - this is your dressing. In a second bowl, mix the hoisin sauce with the remaining soy sauce - this is your hoisin dipping sauce
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6 Toss and serve
Toss the drained vermicelli, green beans, carrot, cucumber, peanuts, mint, coriander and chilli slices (spicy!) in the dressing. Divide among plates and top with the sliced duck breast. Serve the hoisin sauce on the side. 
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Rest the duck breast for 5-10 min before serving, the same way you would when cooking beef steak.

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