ANDREW'S INDOOROOPILLY
Cooking
with Poultry
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.
Ingredients
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.