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ANDREW'S INDOOROOPILLY

Cooking
with Poultry

20210526_082622

Thai Duck with Spicy Noodle Salad

Light yet packed full of flavour
Ingredients
  • 6 duck breast
  • 1/4 cup fish sauce
  • Juice of one large Lime
  • 3 tbl spoons Brown sugar
  • 3 stems of lemon grass
  • 1 fresh habanero chilli
  • 1 punet of cherry tomatoes
  • 1 cucumber
  • fresh mint leaves
  • Fresh coriander
  • 1 packed of fried noodles
  • Salt and Peper

  • Method
    - Salad -
    1. Dice cherry tomatoes onto 4, half and slice cucumber. Finally slice lemon grass add approximately 20 leaves of coriander and a few leaves of mint.
    2. Combine and top with fried noodles and 1/4 finely sliced habanero.

    - Sauce -
    1. Combine in a small bowl, fish sauce, lime juice, add brown sugar, 1 stem of Lemon grass finally chopped and 1/2 of a Habanero finally diced.
    2. Combine and add salt and pepper to taste

    - Duck -
    1. Pre-heat oven to 180c
    2. Lay Duck flat skin up, pat dry and salt skin lightly.
    In a moderately hot pan, sear off duck skin down.
    3. Place duck on an oven tray and bake in oven for 15 minutes.

    Once Duck Breast has rested for 5 minutes, slice and place on or next to salad, dress your dressing and top with left over thinly sliced Habanero and coriander.