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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sliced Duck, Nectarine and Noodle Salad Recipe

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This recipe for Sliced Duck, Nectarine and Noodle Salad is from Sean & Kerri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Duck Breasts (160g each)
100g Brown Rice Noodles
80g Sugar Snap Peas
1 Baby Cucumber
1 Red Chilli
1 Lime
1 Nectarine
4cm Fresh Ginger
Medium Handful of Fresh Mint
2 tbsp Tamari (Soy Sauce)
1 tbsp Sesame Oil
2 tsp Honey
Directions:
Directions:
1. Preheat the oven to 180ºc /fan 160ºc / Gas Mark 7.

2. Pat the duck breast dry with a paper towel. Heat a dry frying pan on a medium heat and place the duck breasts (skin-side down) into the pan. Cook for 10 mins until the fat melts and the skin turns golden and crisp. Occasionally
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15-20 Minutes
Personal Notes:
Personal Notes:
Cals per portion: 560
Protein: 41g
Carbs: 57g
Fat: 20g

Region of Origin: East Asia

 

 

 

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