Oriental duck salad

Oriental duck salad

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(6 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2
Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad

Nutrition and extra info

Nutrition: per serving

  • kcal492
  • fat15g
  • saturates4g
  • carbs69g
  • sugars10g
  • fibre2g
  • protein25g
  • salt2.66g
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Ingredients

  • 1 duck leg
  • 1 tsp Chinese five-spice powder
  • 140g rice noodles
  • 1 celery stick, cut into matchsticks
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 carrot, cut into matchsticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cucumber, deseeded and cut into matchsticks
  • 2 spring onions, sliced lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  1. Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.

  2. Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.

  3. To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

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Comments (6)

elisaponsele's picture
3

We made double the quantity of everything as we are very hungry people and, although to begin with we both were pleasantly surprised, after a while it became a bit same-y. I think the duck and the texture of the noodles were nice but there were too much cucumber and dressing.

isapple's picture
3

A little disappointing. I was planning on making this into a warm dish with egg noodles and pak choi, but the duck took waay longer than stated to cook (closer to 1hr) so the vegetables wilted and were cold by the time it was done. Sure there are better ways to cook duck legs.

jamese1989's picture

cook the duck before the veg not hard is it

caroleytricia's picture
5

This recipe had become a family favourite, it is so quick and easy to make and get on the table after a day at work. It also has the added bonus of being healthy.

bethocallaghan's picture
3

I thought that the cold noodles were a bit strange - would be work better with warm noodles.

radfoil's picture
4

This is lovely - works well with pork too if you can't find duck. Also used egg noodles the second time with no problems. My husband doesn't like chinese food and he loves this!

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