BBQ Duck Rice Noodle Salad with Peanuts

Serves 2

Prep Time 15 minutes

Cook Time 15 minutes


Ingredients

For the salad
2 duck breasts
100g dried vermicelli rice noodles
½ carrot, peeled and cut into very thin strips
3  spring onions, thinly sliced
1 red, orange or yellow pepper, cut into thin strips
1 handful coriander leaves, chopped
50g toasted peanuts, roughly chopped
 

For the dressing
1 tablespoon fish sauce
2 teaspoons sesame oil
2 tablespoons lime juice
1 teaspoon rice vinegar
1-2 cloves garlic, crushed or grated
½ thumb ginger, peeled and finely chopped
2 teaspoons honey
1 tablespoon soy sauce
2 birds eye chillies (or other red chillies), finely sliced

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Method

Duck breasts are fatty and are best cooked on the BBQ using a flat grill plate to prevent too much flare-up. They make a beautiful addition to a salad of rice noodles, full of crunchy fresh vegetables and a spicy, sour and slightly sweet dressing.

Duck Cooked .jpg

1. Combine all the dressing ingredients and mix well. Set aside.

Duck Noodles Dressing.jpg

2. Cover the noodles with boiling water and soak until soft, around 5-8 minutes. Drain and set aside (use a few drops of sesame or oil or other oil to stop them sticking together).

Noodles Cooking.jpg

3. Trim any excess fat from the edges of the duck breasts and score the skin in a diamond pattern, taking care not to cut through to the meat. Season well with salt.

Duck Scored .jpg

4. Place the duck breasts skin side down onto the flat centre grill plate of the Jupiter Outback BBQ, then light the centre burners and set the heat to medium.

5. Cook, skin side down until golden and crisp, around 10-15 minutes.

6. Flip the breasts and cook for a further 3 minutes flesh side down.

Duck Cooking .jpg

7. Rest the duck breasts for 5 minutes before slicing.

8. Combine the noodles, dressing, sliced vegetables, coriander and dressing.

Noodle salad.jpg

9. Add the sliced duck breast and peanuts to serve.​​​​​​​

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques.