Crispy shredded duck and noodle salad

Serves: 4

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 2  duck legs
• 2  x 150g packs medium udon noodles
• 3  carrots, peeled with a vegetable peeler or grated
• 1  red onion, finely chopped into half-moons
• 75 gram(s) (3oz) peanuts, finely chopped
• 1 small handful coriander, roughly chopped
• 1 head(s) Chinese leaf, shredded
• For the dressing:
• 3 tablespoon(s) olive oil
• 2  red chillies, halved lengthways, deseeded and cut into thin slithers
• 2 clove(s) garlic, crushed or finely grated
• 1 tablespoon(s) rice wine vinegar
• splash soy sauce
• splash fish sauce
• juice of 1 lime
• 1-2tsp brown sugar, to taste

Method

1. Preheat oven to gas mark 6/200ºC (190ºC in a fan oven). In a roasting tin, arrange duck legs and cook for about 1 hr, till cooked through and skins are golden and crispy. Leave to cool before shredding with a fork, then put to one side. Prepare noodles as per pack instructions and drain.
2. In a bowl, mix together dressing ingredients, taste, season well with sea salt and freshly ground black pepper and adjust accordingly. In a large bowl, mix together noodles, carrots, onion, half of peanuts, half of coriander and shredded duck. Pour over half of dressing and mix together, till well combined.
3. On a large serving plate or dish, arrange Chinese leaf, then spoon noodle mixture into centre. Pour over rest of dressing and sprinkle with remaining coriander and peanuts.

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