Duck and Noodle Salad with Peanut Sauce

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Ingrediens:

  • Carrots – 2, peeled
  • Celery Sticks – 2
  • Cucumber – 1
  • Duck Breasts – 3, 140 gms each
  • Rice Noodles – 350 gms, cooked according to the instructions on the packet, rinsed and drained

For the Peanut Sauce:

  • Garlic Cloves – 2, crushed
  • Dark Brown Sugar – 2 tblsp
  • Peanut Butter – 2 tblsp
  • Coconut Cream – 2 tblsp
  • Soy Sauce – 2 tblsp
  • Rice Vinegar – 2 tblsp
  • Sesame Oil – 2 tblsp
  • Pepper – 1/2 tsp
  • Chinese Five-Spice Powder – 1/2 tsp
  • Ground Ginger – 1/2 tsp

Method:

  1. Preheat the grill to high.
  2. Cut the carrots, celery and cucumber into thin strips and set aside.
  3. Grill the duck breasts for about 5 minutes on each side until cooked through.
  4. Leave to cool.
  5. Heat all the ingredients for the peanut sauce in a small saucepan until combined and the sugar has dissolved completely.
  6. Stir until smooth.
  7. Slice the duck breasts.
  8. Divide the noodles among 3 serving bowls.
  9. Place the reserved carrots, celery and cucumber on top of the noodles, arrange the duck slices on top and drizzle with the sauce.
  10. Serve immediately.

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