Crispy duck salad
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
Ingredients
- 1 pack (about 500g) crispy half duck
- 300g pack fresh cooked egg noodles
- 100g sugar snap peas, halved lengthways
- ½ cucumber, halved lengthways, seeds scraped out and cut into batons
- 1 mango, cut into batons
- 3 spring onions, finely chopped, plus extra slices to serve
- 1 red chilli, finely chopped
DRESSING
- 3 tbsp hoisin sauce
- 1 tbsp sesame oil
- 3 tbsp rice vinegar
- finely grated to make 1 tsp ginger
Method
- STEP 1
Heat the duck following the pack instructions then cool until just-warm. Mix together the dressing ingredients in a bowl.
- STEP 2
Meanwhile, put the noodles in a colander and pour over boiling water from a kettle to remove any excess starch. Drain and rinse under cold water, then drain again.
- STEP 3
Put the sugar snap peas in a bowl and cover with boiling water. Leave for 2 minutes then rinse under cold water and drain.
- STEP 4
Put the noodles, sugar snap peas, cucumber, mango and spring onions in a large bowl. Add 1/2 the dressing and toss, then pile onto plates and top with shredded chunks of the duck (discarding any bones or fat), chilli sprinkled over, more dressing and extra spring onions, to serve.
