Ingredient 1 - Duck

A little quaint duck recipe with French-Vietnamese influence.

For this I opted for the challenge of roasting a whole duck. However if you prefer to spare the site of a bird in the oven then just purchase duck breasts, which will also transform it into a much simpler recipe!

Duck Crunchy Noodle Salad

Serves 4

Roast duck

1 whole duck

1/3 cup light soy sauce

3 cloves of garlic

Pinch of sea salt

Juice and rind of 1 lime

2 tbsp chopped coriander

• Preheat fan forced oven to 180°
• Rinse the duck with cold tap water and pat dry with paper towels.
• Combine the marinade ingredients into a bowl.
• Place duck in a shallow baking dish with the breast side facing upwards. Score the duck in the thick areas and brush over half of the marinade.
• Cook for 1 hour, brushing over the remaining marinade half way through.
• Increase oven to 220° and then cook for a further 15 minutes or until the skin is lovely and crispy.
• Cool slightly and then slice off the meat.

Salad dressing

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2 tbsp light soy sauce

2 tsp brown sugar

2 tbsp tamarind paste

Juice of 1 lime

3 tbsp fish sauce

1 tbsp sweet chilli sauce

2 tbsp water

• Whisk together in a bowl, ensuring that sugar has been dissolved. 

Noodle Salad

400g piece of pumpkin

½ Chinese cabbage

Good handful of snow peas

1 bunch coriander

1 packet of bean sprouts

1 packet of Asian crunchy noodles

2 long red chillis

1 lime - quartered

• Chop pumpkin into small cubes. Drizzle with olive oil and place in preheated oven at 180° for 20 minutes until soft and tender, yet still holding their shape.
• Finely slice the cabbage and chop coriander coarsely. 
• Trim snow peas and blanch them in bowl of boiling water for 10 seconds or until bright green. Rinse immediately under cold tap water until cooled. Slice diagonally into thin strips.
• Place cabbage, pumpkin, snow peas, coriander and crunchy noodles on a lovely serving plate.
• Top with chopped roast duck. Drizzle with dressing, toss and serve immediately with chopped chilli and lime wedges.

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