Asian duck salad with rice noodles

Name: Asian duck salad with rice noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 duck breasts; 50 g dried vermicelli rice noodles; 320 g Waitrose mixed pepper stir fry; ½ 25g pack mint, leaves torn; ½ 28g pack coriander, roughly chopped

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Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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2 duck breasts
50g dried vermicelli rice noodles
320g Waitrose mixed pepper stir fry
½ 25g pack mint, leaves torn
½ 28g pack coriander, roughly chopped

THAI DRESSING

1 garlic clove, crushed
25g fresh root ginger, grated
1 red chilli, deseeded and finely sliced (approx. ½-1)
1 tbsp soy sauce
1 essential Waitrose lime, juice
1 tbsp fish sauce
1 tbsp sesame oil
2 tsp essential Waitrose clear honey

Preheat the oven to 180˚C, gas mark 4. Score the fat on each duck breast in a criss-cross pattern; season. Heat a frying pan and dry-fry the duck breasts, skin-side down, over a low-medium heat for about 8 minutes, until the fat is crisp. Turn and cook for another 2 minutes, then transfer to a baking tray, skin-side up, and roast for 10 minutes.
Meanwhile, put the noodles in a heatproof bowl, cover with just-boiled water and set aside for 10 minutes. Combine all the dressing ingredients in a bowl. Rest the duck breasts for 5 minutes, then slice. Drain the noodles, refresh under cold running water and drain again. Toss with the vegetables, herbs and dressing, divide between plates and top with the sliced duck.

Typical values per serving when made using specific products in recipe