Pan-seared duck salad with mandarin and ginger noodles
Duck salad makes a really interesting mid-week meal. Served with a mix of vegetables and noodles, this is a good way to stretch out the cost.
- 25 mins cooking
- Serves 4
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Ingredients
Pan-seared duck salad with mandarin and ginger noodles
- 440 gram duck breasts
- 1 teaspoon five spice
- 1 teaspoon oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 200 gram soba noodles
- handful green beans, trimmed and cut into bite-size pieces
- 2 tablespoon orange and chilli oil or olive oil
- 2 mandarins, peeled and segmented
- 1/2 red onion, finely sliced
- 1 red chilli, sliced
- 2 centimetre piece fresh ginger, peeled and finely sliced
- small bunch mint leaves, shredded
- sweet soy sauce, to serve
- handful crispy shallots, to serve
Method
Pan-seared duck salad with mandarin and ginger noodles
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1Rub the duck breasts all over with the five spice, oil, sea salt and ground ginger, then infuse for 10-15 minutes.
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2Heat a grill pan or heavy-based frying pan and spray with oil. Place the duck breasts skin-side down and cook over a medium-low heat for 5-8 minutes until the flesh is well-coloured and the skin is crispy.
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3Turn over and cook the flesh side for a further 5-8 minutes until the breast feels firm and spongy.
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4Wrap the duck breasts in foil and allow to rest.
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5For the salad, cook the noodles and beans in a large saucepan of boiling water for 3-4 minutes until tender. Drain and set aside in a large bowl.
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6Add the orange oil, segments of mandarin, red onion, chilli, fresh ginger and mint, then toss.
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7Arrange the noodle salad in shallow bowls and top with the sliced duck. Drizzle with sweet soy sauce and sprinkle with crispy shallots.
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