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Roast Half Duck Noodle Salad

Iron Chef Shellie
Print Recipe
Servings 2

Ingredients
  

  • 1 Roast Half Duck
  • 250g udon noodles, cooked
  • 80g snow peas, sliced lengthways
  • 1/4 bunch coriander, leaves picked
  • 100g tinned lychees in syrup
  • 1 small red chilli, sliced

Dressing

  • 5cm ginger, finely grated
  • 1 garlic clove, minced
  • 4 tbsp soy sauce
  • 1 tbsp lychee syrup
  • 2 tbsp honey
  • 2 tsp sesame oil

Instructions
 

  • Preheat the oven to 190°C fan-forced (200°C conventional). Remove the duck from the packaging and place it onto a lightly oiled baking tray. Place it in the oven and cook for 15 minutes. Remove it from the oven and let it rest for 5 minutes before slicing.
  • Meanwhile, prepare the dressing. Place all the ingredients into a small jar and shake well to combine.
  • Place the noodles and snow peas into a large bowl. Reserve 1 tablespoon of the dressing and pour the remaining dressing over the noodles. Toss to combine.