Roast Duck, Peanut & Glass Noodle Salad
Cook Time 20 minutes
Servings 4 as part of a shared meal
½ roast duck, not cut up
½ cup roasted peanuts, chopped coarsely
½ bunch coriander, washed & picked
½ bunch mint, washed & picked
200g bean thread vermicelli
½ cup hoisin sauce
50ml lime juice
1 tbsp grated ginger
1 tsp sesame oil
½ cup fried shallots
Preheat your oven to 180°C.
For the duck, remove the breast & leg in whole pieces. Remove any extra skin that is left on the carcass. (You can reserve the carcass & bones to make soup.) Reheat the duck in the oven for 10-15 minutes or until skin is crisp. Slice the duck into 5mm slices.
For the noodles, place the noodles into a bowl & cover with boiling water. Stand until soft then drain & rinse under cold water.
For the dressing, mix all of the ingredients together.
In a large bowl combine noodles, dressing, fresh herbs, peanuts and the chopped duck leg. Toss to combine.
Place onto a serving dish then top with the sliced duck breast and scatter with crisp shallots.