Pan-seared duck salad with mandarin and ginger noodles

Duck salad makes a really interesting mid-week meal. Served with a mix of vegetables and noodles, this is a good way to stretch out the cost.

  • 25 mins cooking
  • Serves 4
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Pan-seared duck salad with mandarin and ginger noodles
  • 440 gram duck breasts
  • 1 teaspoon five spice
  • 1 teaspoon oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 200 gram soba noodles
  • handful green beans, trimmed and cut into bite-size pieces
  • 2 tablespoon orange and chilli oil or olive oil
  • 2 mandarins, peeled and segmented
  • 1/2 red onion, finely sliced
  • 1 red chilli, sliced
  • 2 centimetre piece fresh ginger, peeled and finely sliced
  • small bunch mint leaves, shredded
  • sweet soy sauce, to serve
  • handful crispy shallots, to serve


Pan-seared duck salad with mandarin and ginger noodles
  • 1
    Rub the duck breasts all over with the five spice, oil, sea salt and ground ginger, then infuse for 10-15 minutes.
  • 2
    Heat a grill pan or heavy-based frying pan and spray with oil. Place the duck breasts skin-side down and cook over a medium-low heat for 5-8 minutes until the flesh is well-coloured and the skin is crispy.
  • 3
    Turn over and cook the flesh side for a further 5-8 minutes until the breast feels firm and spongy.
  • 4
    Wrap the duck breasts in foil and allow to rest.
  • 5
    For the salad, cook the noodles and beans in a large saucepan of boiling water for 3-4 minutes until tender. Drain and set aside in a large bowl.
  • 6
    Add the orange oil, segments of mandarin, red onion, chilli, fresh ginger and mint, then toss.
  • 7
    Arrange the noodle salad in shallow bowls and top with the sliced duck. Drizzle with sweet soy sauce and sprinkle with crispy shallots.

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