Duck Breast on Glass Noodle Salad

Ingredients

• 75 g glass noodles
• 250 g duck breast fillet (1 fillet)
• Salt
• Pepper
• 1 Mini Cucumber
• 1 Red Onion
• 1 Lime
• 1 tbsp Thai fish sauce
• 1 tbsp soy sauce
• 1 tsp Honey
• 1 tsp Sesame oil
• 4 stems Thai basil (or mint)
• 1 tbsp peanut kernels

Instructions

1. 1.

   Cook glass noodles according to package instructions or soak in hot water. Rinse duck breast fillet under cold water, pat dry and lightly score the skin in a diamond pattern with a sharp knife.

2. 2.

   Place duck breast skin‑side down in a pan over medium heat and fry until crisp, about 8–9 minutes.

3. 3.

   Flip the duck: place it flesh‑side up, season lightly with salt and pepper, and cook for another 2–3 minutes.

4. 4.

   Remove the duck from the pan, loosely wrap in aluminum foil, and let rest.

5. 5.

   Drain the noodles well, cut them into smaller pieces with kitchen scissors, and transfer to a bowl.

6. 6.

   Wash the cucumber thoroughly, dry it, then slice thinly on a mandoline or knife. Peel the onion and cut into fine strips; add both to the noodles.

7. 7.

   Squeeze the lime. Whisk together lime juice, fish sauce, soy sauce, and honey. Beat the sesame oil with a whisk until emulsified. Toss the dressing with the salad ingredients. Wash basil, shake dry, pluck leaves, roughly chop, and fold in.

8. 8.

   Slice the rested duck breast into thin strips and arrange on top of the salad. Sprinkle chopped peanuts over the dish.