Stir Fried Roast Duck with Vermicelli Rice Noodle Salad

Who out there loves Duck? It is one of my favourite meats to have in Asian cuisine. Duck can be a little tricky to cook some times but done well, is just heaven in your mouth. This isn’t a complicated dish, is super simple and a great dish for entertaining too.  The combination of the hot and cold salad with citrus & spice along with the crunch from the duck is just to die for.

Can I also let you in on a little secret with this dish? This is 100% vegan. Yes you read correctly. I guarantee that if I gave you this without telling you it wasn’t real duck, you would be none the wiser. As you know Bec is the Vegetarian in our family but that doesn’t stop us from enjoying an amazing Asian duck dish.

The brand of duck we use can be found at any good vegan/vegetarian grocer and is a great alternative for when you have a vegetarian or vegan in the house and the taste is just amazing. Enjoy!

Stir Fried Roast Duck with Vermicelli Rice Noodle Salad

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: MainCuisine: Asian
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 200 g vermicelli rice noodles

  • 350 packet packet of fresh crunchy vegetables

  • 800 g vegetarian/real duck cut into strips

  • 4 spring onions finely sliced

  • 3 limes zested & juiced

  • Thumb sized piece of ginger

  • 2 Tbsp soy sauce

  • 1 Tbsp teriyaki sauce

  • 1 Tbsp chilli jam

  • 2 Tbsp Olive oil

  • 1 tsp sesame oil

  • 80 g unsalted cashews crushed

  • 1 Tbsp sesame seeds

  • 1/2  bunch coriander

  • 1/2  bunch mint leaves

Directions

  • In a pestle & mortar, finely grate the lime zest & squeeze the juice.
  • Add the 1 Tbsp of soy, approx 2 Tbsp olive, 1 Tsp sesame oil & the chilli jam. Muddle them together to make an awesome dressing & put a side.
  • Cook your noodles as per their directions, drain & cool them in cold water.
  • Toast your cashews and sesame seeds in a dry pan for approx 2 minutes. Add half to your dressing and bash & save the other half for garnish.
  • In large fry pan on high heat add the duck & stir fry for approx 2 minutes.
  • Add your teriyaki & last tablespoon of soy and stir fry for another few minutes until you get a little crisp on your duck.
  • In your serving bowl add the noodles first, then your vegetables, mint, coriander, & dressing and toss them through well. 
  • Place you duck on top.
  • Garnish with the rest of your cashews & season with some black pepper, salt & a little more sesame oil if you like. YUM!

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