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.
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.
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.
Meanwhile, peel and slice the carrot into matchsticks. Trim and finely slice the spring onion. Finely slice the cucumber. Finely slice the redchilli. Roughly chop the peanuts. Pick the mint and coriander leaves.
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 sweetchillisauce 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.
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!
Rest the duck breast for 5-10 min before serving, the same way you would when cooking beef steak.
More recipes like this
Parmesan Chicken Schnitzel
with Green Salad and Caper Dressing
Spicy Kimchi Prawn and Egg Fried Rice
Kung Pao Chicken
with Jasmine Rice
You're just clicks away from creating your order. Do you want to leave and go to the home page?