Shredded Duck and Noodle Salad Recipe
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:
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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.
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Happy Cooking,
Carol |