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Step 1
Remove skin from duck breasts. Place duck breast, stock, soy and star anise in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat. Cool duck in poaching liquid.
Step 2
Meanwhile, heat oil in a small frying pan; cook duck skin until crisp. Remove with a slotted spoon; drain on absorbent paper. Drain fat from pan.
Step 3
Heat cleaned frying pan over medium heat; cook sugar and nuts, stirring, about 5 minutes or until caramelised. Pour onto a baking-paper-lined tray; cool.
Step 4
Make lime dressing. Combine garlic, sugar, fish sauce, lime juice and peanut oil in a small bowl until sugar dissolves.
Step 5
Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender. Drain; return noodles to bowl.
Step 6
Halve cucumber lengthways; remove seeds. Cut cucumber into matchsticks. Add cucumber to noodles with carrot, shallots, chilli, sprouts and ½ cup of the dressing; toss gently to combine.
Step 7
Thinly slice duck and duck skin. Coarsely chop nuts.
Step 8
Add herbs to salad; toss gently to combine.
Step 9
Serve salad topped with duck; sprinkle with skin and nuts, drizzle with remaining dressing.