luv a duck

Fresh lime and mint, salty peanuts, tender duck and sweet mango - you'll definitely be wanting seconds at dinner time.

Duck and mango noodle salad

bundles dried somen noodles

pkt Fresh Duck Breasts, skin scored

garlic clove, crushed

(1/3 cup) satay sauce

lime

red capsicum, deseeded, thinly sliced

Lebanese cucumber, thinly sliced

mango, thinly sliced

red onion, thinly sliced

snow pea sprouts, trimmed

mint leaves

(1/2 cup) honey-roasted macadamias, chopped

Step 1

Cook the noodles in a large saucepan of boiling water following packet directions or until just cooked. Drain and rinse under cold water.

Step 2

Meanwhile, place the duck in a bowl. Add the garlic, 2 tablespoons satay sauce and 1 tablespoon lime juice. Mix well to coat.

Step 3

Preheat a non-stick frying pan or chargrill pan over medium-high heat. Cook the duck, skin side down, for 3-5 minutes or until golden and lightly crisp. Turn and cook for 3-5 minutes or until just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Slice the duck.

Step 4

Combine the remaining satay sauce in a bowl with 60ml (¼ cup) water and lime juice, to taste.

Step 5

Arrange the noodles, duck, capsicum, cucumber, mango, onion, snow pea sprouts and mint on a serving platter. Drizzle with the satay dressing and sprinkle with macadamias. Serve with extra lime wedges.

What's better than a warming laksa? A creamy laksa with slices of tender duck. Sprinkle with mint and fresh chilli for a flavour explosion.


17-minute duck laksa

dried pad thai noodles

40.00 ml laksa paste (see note)

lemongrass paste

coconut cream

chicken stock

lime leaves

24.40 gm fish sauce

broccolini, trimmed, halved

pkt Peking Flavoured Duck Breasts, thinly sliced

bought shredded carrot

250.00 ml bean sprouts,

Sliced fresh red chilli

Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain.

Meanwhile, combine the laksa paste and lemongrass in a large saucepan over medium heat. Cook for 1-2 minutes or until aromatic. Add the coconut cream, stock and lime leaves. Bring to a gentle simmer. Add the fish sauce and half the lime juice.

Add the broccolini and duck to the pan. Simmer for 3-4 minutes, until broccolini is tender. Taste and add extra lime juice, if needed.

Divide the noodles among serving bowls. Spoon over the laksa mixture. Top with carrot, bean sprouts, mint and chilli. Serve with extra lime wedges.

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Duck and mango noodle salad

17-minute duck laksa

Top 2 luv a duck recipes from across the web

The most viewed luv a duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duck and mango noodle salad

17-minute duck laksa

The most viewed luv a duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine