Duck and Noodle Salad with Peanut Sauce

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.