Ingredients
- 2 Duck breasts
- 2 Thin egg noodle nests
- 1 Medium cucumber, sliced lengthways into thin strips
- 1/2 Red onion, sliced thinly
- Mixed lettuce leaves (about 50g) washed
- Sea salt
- HOISIN DRESSING:
- 3 Tbls Lee Kum Kee Hoisin sauce
- 2 Tbls Rice wine vinegar
- 1 Clove garlic, crushed
- 1 Tsp Ginger, grated
- 1 Tsp Soy sauce
- 1 Long red chili, chopped finely
- 1 Tbls Sesame oil
- TO SERVE:
- Black and white sesame seeds
- Spring onions, chopped finely
- 1 Long red chili, sliced finely
Method
- Preheat the oven to 180C fan forced.
- Score the duck skin diagonally without cutting through to the flesh. Season with a generous pinch of salt and add skin side down to a cold, dry pan over medium heat. Cook for 10 minutes or until the skin is crispy and golden.
- Transfer the duck breasts skin side up to a lined baking tray and place in the over for a further 10 minutes or until cooked to your liking.
- Once cooked, cover and set aside to rest for 15 minutes.
- Whilst the duck is cooking mix together your dressing ingredients- Hoisin, vinegar, Soy, sesame oil, ginger, garlic and finely chopped chili and refrigerate until needed.
- Place the noodles into a heatproof bowl and cover with boiling water, soak until tender (about 5 minutes). Drain and set aside.
- TO SERVE:
- Slice the duck breasts into very thin slices, roll the slices up and place on the plates.
- Place half the noodles onto each plate along with half of the lettuce leaves. Roll up the cucumber slices and divide them equally between the plates.
- Place some thinly sliced red onion on each plate and scatter some thinly sliced chili and scallions.
- Drizzle over the hoisin dressing (don't be stingy with the dressing!).Scatter over some sesame seeds and enjoy !
Product used in recipe
- Lee Kum Kee - Stir Fry Essential Hoisin Gluten Free
