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

To serve

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.


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