Crispy Noodle Duck Salad
Ingredients
- Roast Half Duck
- ½ bunch of spring onions, finely sliced
- 3 bok choy, finely sliced
- ½ bunch coriander, finely sliced
- 2 packets crispy Asian noodles
- 100g slivered almonds
- 100g sunflower seeds
Dressing
- ¼ cup sunflower oil
- ¼ cup light soy sauce
- 1 teaspoon black vinegar
- 2 tablespoon hoisin sauce
Products used
Method
- Pre-heat oven to 180 degrees and place duck in lightly oiled roasting tray, bake for 15 minutes.
- Whilst the duck is cooking, prepare salad ingredients by chopping your greens, combining in a bowl and setting aside then mix together salad dressing in a clean jar.
- When duck is ready, remove from oven and shred duck meat with two forks or use clean hands.
- This salad is best made immediately before serving and is best to serve with warm duck.
- To make salad, combine salad greens, noodles, sunflower seeds, almonds and duck together and give it a good mix then give dressing a good shake and drizzle over the salad.
Recipe created by Dani Venn @https://www.instagram.com/danivenn/