Vietnamese Duck Breast with Noodles
Ingredients • 2 duck breasts • Sea salt For the Salad: • 200g rice noodles • 4 spring onions, finely sliced into rings • 1 ripe mango, diced approx 1cm • 1 finely diced red pepper • Small sprig of coriander, leaves removed • Small sprig of mint, leaves removed For the Dressing: • 3 tbsp fish sauce • 1 tbsp rice vinegar • Juice of 2 limes, plus a few lime wedges to garnish • 2 tbsp caster sugar • 1 red chilli, finely chopped • 1 tsp garlic, finely chopped • 2 tbsp water • 1 tsp sesame oil
First, throw together a zesty side salad of spring onions, red pepper, mango, coriander, and mint. Combine 3 tbsp fish sauce, 1 tbsp rice vinegar, a pinch of sugar, a chopped red chili, chopped garlic, 1 tbsp sesame oil, and a squeeze of lime juice for a dressing. Set aside. Score your duck breasts and season. Cook skin- side down (no oil) for around 6 minutes until the skin is golden and crisp. Seal, pour off excess fat, and place in the oven for 10-20 minutes. Rest. Serve with rice noodles and your (dressed) salad.