Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

This refreshing, piquant salad makes a mouthwatering first course or light meal. The marinated duck is lovely and moist, having been steamed in the wok, and tastes superb with the fresh raw vegetables, noodles and zesty dressing. If you prefer, you can use shredded chicken in place of the duck.

Ingredients: (Serves 4)

4 duck breast portions

30 ml/2 tablespoons Chinese rice wine

10 ml/2 teaspoons finely grated fresh root ginger

60 ml/4 tablespoons soy sauce

15 ml/1 tablespoon sesame oil

15 ml/1 tablespoon clear honey

10 ml/2 teaspoons Chinese five-spice powder

Toasted sesame seeds, to sprinkle

For the noodles:

150 g/5 oz bean-thread noodles

A small handful of fresh mint leaves

A small handful of cilantro (coriander) leaves

1 red (bell) pepper, seeded and finely sliced

4 scallions (spring onions), finely shredded or sliced

50 g/2 oz mixed salad leaves

For the Dressing:

45 ml/3 tablespoons light soy sauce

30 ml/2 tablespoons mirin

10 ml/2 teaspoons golden caster (superfine) sugar

1 garlic clove, crushed

10 ml/2 teaspoons chili oil

Method:

Place the duck breast portions in a non-metallic bowl. Mix together the rice wine, ginger, soy sauce, sesame oil, clear honey and five-spice powder. Toss to coat, cover and marinate in the refrigerator for 3-4 hours.

Double over a large sheet of heavy foil. Place the foil on a heatproof plate. Place the duck breast portions on it and spoon the marinade over. Fold the foil to enclose the duck and juices and scrunch the edges to seal.

Place the trivet or steamer rack in a large wok and pour in water to a depth of about 5 cm/2 inches. Bring to the boil and place the plate on to the trivet or rack. Cover tightly, reduce the heat and steam gently for 50-60 minutes. Remove the plate from the wok and leave to rest for 15 minutes.

Place the noodles in a large bowl and pour over boiling water to cover. Cover and soak for 5-6 minutes. Drain, refresh under cold water and drain again. Put in a bowl with the herbs, red pepper, scallions and salad leaves.

Mix together all the dressing ingredients. Remove the skin from the duck breasts and roughly shred the flesh using a fork. Divide the noodle salad among four plates and top with the shredded duck. Spoon over the dressing, sprinkle with the sesame seeds and serve immediately.

Happy Cooking,

Carol