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Duck and mango noodle salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Zesty lime and mint paired with salty peanuts, succulent duck, and ripe mango for a flavorful dish that will have you craving more.
Ingredients:
  • 2 x 90g bundles dried somen noodles
  • 1 pkt Fresh Duck Breasts, skin scored
  • 1 garlic clove, crushed
  • 80ml (1/3 cup) satay sauce
  • 1 lime, juiced, plus lime wedges, extra, to serve
  • 1 red capsicum, deseeded, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 mango, thinly sliced
  • 1 small red onion, thinly sliced
  • Small handful of snow pea sprouts, trimmed
  • Small handful of fresh mint leaves
  • 80g (1/2 cup) honey-roasted macadamias, chopped
Instructions:
  • Boil the noodles in a large saucepan of water according to package instructions until al dente. Then, drain and rinse with cold water.
  • Place the duck in a bowl and generously coat it with garlic, 2 tablespoons of satay sauce, and 1 tablespoon of lime juice. Mix thoroughly to ensure even distribution.
  • Heat a non-stick frying pan or chargrill pan over medium-high heat. Cook the duck skin side down until golden and crisp, about 3-5 minutes. Flip and cook until cooked through, another 3-5 minutes. Rest for 5 minutes, then slice.
  • Mix the leftover satay sauce in a bowl with 60ml (¼ cup) water and lime juice, adjusting the lime juice to your liking.
  • On a serving platter, artfully arrange the noodles, duck, capsicum, cucumber, mango, onion, snow pea sprouts, and mint. Drizzle with the satay dressing, sprinkle with macadamias, and serve with extra lime wedges.

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