Cool rich flavors with a hint of spice to leave your mouth watering at every bite. A light and flavorful meal for weekend lunch.
Pairs well with our Sparkles sparkling white wine
Serves: 4
INGREDIENTS:
- 1 lb Duck Breast
- 1 Tbsp Chinese Five Spice
- 1 Tsp Sesame Oil
- 7 oz Rice noodles, cooked and cooled
- 2 Cups Chinese Cabbage, shredded
- 2 Scallions, sliced- both green and white
- 1 Carrot, peeled and grated
- 1 Cucumber, peeled, small diced
- 1 Cup Bean sprouts
- ½ Cup Peanuts, slightly crushed
- ½ Cup Cilantro, fresh, rough chopped
- 6 Mint leaves, fresh, julienned-rolled and thinly sliced
- 3 Basil leaves, fresh, julienned- rolled and thinly sliced
SAUCE:
- 1 Cup Water
- 2 Tbsp Rice Vinegar
- 2 Tbsp Lime Juice
- 2 Tbsp Carrot, peeled and grated
- 2 Tsp Fish Sauce
- 1 Tsp Sugar
- 1 Tsp Red Chili Flakes
Heat all ingredients in a sauce pan till sugar is melted. Allow to cool completely for minimum 15 minutes, divide for each serving.
RICE NOODLES:
Dried noodles should be cooked just like any other noodle, lots of water and a dash or two of salt. Cook for 3-5 minutes for smaller noodles which should be used for this dish and up to 12 minutes for the jumbo noodles. Drain in colander and rinse with cool water. Set aside to cool. I drizzle with some sesame oil but not necessary.
DUCK BREAST:
Season duck breast with Chinese Five Spice then slowly drizzle Sesame Oil over duck and rub well. On medium high heat in a sauté pan add duck for 3 minutes then turn for 2. Making sure the skin is a nice golden brown. Remove duck and place on cutting board. Discard the fat from the pan. Slice duck thinly and place back in pan. Stir-fry for a few a minute or two, until completely cooked. Remove and set aside.
ASSEMBLE:
Divide cooled rice noodles into bowls and fluff with fingers. Top with cabbage, scallions, carrots, cucumbers, bean sprouts, peanuts, cilantro, mint, basil and top with sliced duck and serve immediately. Pour sauce over salad and enjoy.
