Warm hoisin duck salad recipe
Created by The Tesco Recipes team
This warm Asian-style salad is ready in a flash but doesn't scrimp on flavour. Crispy duck is layered over noodles and colourful veggies, then drizzled in an umami sesame and hoisin dressing. It's quick, fresh and bursting with bold Asian flavours.
See method- Serves 4
- Takes 30 mins
- 647 calories / serving
- Dairy-free
Ingredients
- 397g pack duck breast fillets
- 225g rice vermicelli noodles
- 150g pack cooked edamame beans
- 1 cucumber, cut into thin half-moons
- 300g carrots, peeled and cut into ribbons
- 6 large spring onions, finely shredded
- 20g fresh coriander, most finely chopped
For the dressing
- 4 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame seeds, toasted
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Shop ingredientsEach serving contains
- Energy
- 2700kJ 647.0kcal
- Fat
- 31g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 59.8gProtein 28.5gFibre 8.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Score the skin of the duck breasts in a criss-cross pattern, then put in a cold frying pan, skin-side down. Bring the pan up to a medium-high heat; when sizzling, cook the duck for 5-6 mins until the skin is browned and most of the fat has been released into the pan. Turn the duck over and cook for a further 1 min, then transfer to a baking tray and roast for 10-12 mins or until cooked. Transfer to a board, loosely cover with foil and leave to rest for 5 mins.
- Meanwhile, cook the noodles to pack instructions, then toss in a bowl with the edamame beans, cucumber, carrots, spring onions and chopped coriander.
- In another small bowl, whisk together the dressing ingredients along with 1½ tbsp cold water, then toss through the noodles. Finely slice the duck breasts and serve on top of the noodles, garnished with the remaining coriander.
- See more Duck recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
