Duck and mango noodle salad

Duck and mango noodle salad


Fresh lime and mint, salty peanuts, tender duck and sweet mango - youll definitely be wanting seconds at dinner time.

The ingredient of Duck and mango noodle salad

  1. 2 x 90g bundles dried somen noodles
  2. 1 pkt Luv-a-Duck Fresh Duck Breasts, skin scored
  3. 1 garlic clove, crushed
  4. 80ml (1/3 cup) satay sauce
  5. 1 lime, juiced, plus lime wedges, extra, to serve
  6. 1 red capsicum, deseeded, thinly sliced
  7. 1 Lebanese cucumber, thinly sliced
  8. 1 mango, thinly sliced
  9. 1 small red onion, thinly sliced
  10. Small handful of snow pea sprouts, trimmed
  11. Small handful of fresh mint leaves
  12. 80g (1/2 cup) honey-roasted macadamias, chopped

The instruction how to make Duck and mango noodle salad

  1. Cook the noodles in a large saucepan of boiling water following packet directions or until just cooked. Drain and rinse under cold water.
  2. Meanwhile, place the duck in a bowl. Add the garlic, 2 tablespoons satay sauce and 1 tablespoon lime juice. Mix well to coat.
  3. Preheat a non-stick frying pan or chargrill pan over medium-high heat. Cook the duck, skin side down, for 3-5 minutes or until golden and lightly crisp. Turn and cook for 3-5 minutes or until just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Slice the duck.
  4. Combine the remaining satay sauce in a bowl with 60ml (u00bc cup) water and lime juice, to taste.
  5. Arrange the noodles, duck, capsicum, cucumber, mango, onion, snow pea sprouts and mint on a serving platter. Drizzle with the satay dressing and sprinkle with macadamias. Serve with extra lime wedges.

Nutritions of Duck and mango noodle salad


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