Crispy duck breasts on minted vermicelli noodles are deliciously rich and tender. The refreshing flavours of the noodles keep the duck from becoming too overwhelming, which makes this dish filling but not too heavy. Perfect for a delicious lunch.
Crispy duck breasts on minted vermicelli noodles
- 200g vermicelli noodles, cooked
- sesame oil, for drizzling
- 125ml (½ cup) loosely packed fresh mint leaves, chopped
- 30ml (2 tbsp) fresh coriander, chopped
- salt and cracked black pepper, to taste
- 4 duck breasts, skin on
- 15ml (1 tbsp) butter
- 30ml (2 tbsp) sunflower/avocado oil
- 3 large carrots, julienned
- 10ml (2 tsp) honey
- 45ml (3 tbsp) soy sauce
- 30ml (2 tbsp) lime juice
- 4 spring onions, thinly sliced
Preheat the oven to 180°C.
Chop the noodles and place in a medium bowl. Drizzle with the sesame oil then add the mint and coriander and season. Toss gently to combine.
Season the duck breasts. Melt the butter in a frying pan over moderate heat and sear the duck with the skin side down for 3 minutes and then 1 minute on the flesh side. Roast in the oven until slightly pink on the inside, about 5 – 10 minutes.
Heat the oil in a pan over moderate heat and add the carrots, honey, soy sauce and lime juice and fry for 2 minutes. Add the noodles and toss together until heated through.
Slice each duck breast and serve on a bed of minted vermicelli noodles, topped with the spring onions.
To drink: Easy-drinking Avontuur Vintner's Red 2007 Cabernet Shiraz will cut through the richness of the duck.