Warm oriental duck and noodle salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | 2 Waitrose Farmhouse Duckling |
| ; Boneless Breasts | ||
| 75 | millilitres | Sharwood's Hoisin Sauce; (5tbsp) |
| 30 | millilitres | Sharwood's Plum Sauce; (2tbsp) |
| 5 | millilitres | Sesame oil; (1tsp) |
| 15 | millilitres | Mitsukan Rice Wine Vinegar; (1tbsp) |
| ½ | 250 g box Waitrose Fresh Sesame Noodles | |
| 100 | grams | Broccoli florets; blanched (3 1/2oz) |
| 75 | grams | Mangetout; blanched (2 3/4oz) |
| Salt and freshly ground black pepper | ||
| 2 | Salad onions; thinly sliced | |
Directions
Brush the duck breasts with 60ml (4tbsp) hoisin sauce. Arrange on a rack in a roasting tin and place in a preheated oven 200ºC, 400ºF, gas mark 6, for 35-40 minutes or until thoroughly cooked and the juices run clear.
Meanwhile make a dressing by mixing together the remaining hoisin sauce, the plum sauce, sesame oil and rice wine vinegar, then leave to one side.
When the duck is almost ready, place the noodles in a pan of boiling water and simmer gently for 3-4 minutes. Drain thoroughly and place in a large bowl.
Cut the duck breasts into thin slices and add to the noodles.
To serve, add the broccoli, mangetout and dressing to the duck and noodles and toss gently. Season with salt and freshly ground black pepper. Garnish with the sliced salad onions.
Converted by MC_Buster.
NOTES : A warm salad really brings out the flavour of the ingredients.
Serve this salad as an easy supper for two, or with a selection of other Chinese dishes for more people. Converted by MM_Buster v2.0l.