- Dish type
- Pasta salad
- Noodle salad
Duck breasts, seared and then roasted, nestle in a fruity-savoury mango and rice noodle salad. Makes a light summertime supper.
12 people made this
- 5 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 2 limes, juiced
- 2 tablespoons caster sugar
- 1 red chilli, finely chopped
- 1 teaspoon finely chopped garlic
- 2 tablespoons water
- 1 teaspoon sesame oil
- 200g rice noodles
- 4 spring onions, finely sliced into rings
- 1 ripe mango, diced into 1cm cubes
- 1 minced red pepper
- 1 small sprig mint, leaves removed
- 2 Gressingham® duck breasts
- 1 pinch salt
- lime wedges for garnish
- 1 small sprig coriander, leaves removed
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Combine and mix together the fish sauce, rice vinegar, lime juice, caster sugar, red chilli, garlic, water and sesame oil in a bowl and set aside.
- Cook the noodles (as per the packet instructions), before plunging into cold water and draining.
- Combine and mix the spring onions, mango, red pepper, and mint in a bowl and set aside.
- Preheat the oven to 200 C / Gas 6. Score the skin on the duck breasts 6 to 8 times with a sharp knife and season on both sides with salt.
- Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for 6 to 8 minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat.
- Turn the breast back onto the skin-side and place into the preheated oven for around 6 minutes for medium rare duck (see Gressingham’s website for timings on cooking duck). Remove the duck from the oven and leave to rest for 5 minutes.
- Set aside two tablespoons of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for 5 minutes before removing the breasts from the dressing and placing them on a chopping board.
- Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and mango salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. Drizzle the remaining dressing on top and garnish with lime wedges and coriander.
See it on my blog
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People cook duck in different type of dishes around the world, but the most popular way to cook duck is roasting. Roasting is a part of the cooking process to aid in crisping the skin.
Roast Duck is predominant in Chinese cuisine and Peking duck is very famous Chinese dish. Also, peking duck meat is often eaten with onion, cucumber and sweet bean sauce with bun rolled around the fillings.
Some people like to eat with pickled radish and use hoisin sauce, salt or plum sauce as a dipping sauce.
Cantonese Roast Duck
This recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in the windows of many Asian markets. Not to be confused with Peking duck, which is traditionally sliced and served with Mandarin pancakes, Cantonese duck is usually served whole, as you'd serve a roasted chicken, and is famous for its tasty meat and bones. Cantonese ducks are stuffed with aromatics and marinades, thus the succulent and flavorful meat.
Cantonese roast duck takes a few hours to prep and roast but can be done in a day, so plan accordingly. The crackling crisp skin comes from air-drying the duck prior to roasting. The moist and juicy meat comes from the marinade that is poured into the cavity and sewn in with a needle and string to prevent leakage.
This recipe uses yellow bean sauce, a savory fermented preparation made out of yellow soybeans, which is available at online retailers or specialized Asian markets. Make sure to clear a large space in the fridge as the air-drying requires the duck to be refrigerated for four hours. Although the recipe might seem intimidating at first, when broken down into steps, it's a simple process. Once the duck has been air-dried, it takes less than one hour to roast.
Crispy Chinese Duck Breast
Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen!
Quan Ju De (全聚德), the most well-known restaurant, opened their first store in 1864. Bian Yi Fang (便宜坊), another famous chain, was created in 1416. Even for top chains like these, we’re very picky about which eatery to go to get the highest quality duck.
Over the years I’ve received quite a lot of requests for Cantonese roast duck and Peking duck recipes. I’ve been working on them constantly, but so far I haven’t found a recipe that I’m satisfied enough to publish on this blog. Mastering the technique of roasting Peking duck is a long journey that I have yet to conquer. That being said, it doesn’t mean that we have to book a trip to Beijing to enjoy delightful Peking duck rolls.
Recently I received some fresh duck from Tasty Duck – a well-known duck supplier in North America. They partner with 27 local farm families throughout Pennsylvania to raise Peking ducks. The flocks are humanely raised free-roaming in temperature-controlled barns, fed only corn and soybean without antibiotics or hormones. If you need a whole duck or any cuts for any upcoming holiday dinners, definitely check out their website!
Today I want to introduce an easy duck recipe that is practical to cook even on a weekday evening, and two great ways to serve to curb your duck cravings!
Chinese duck – how to marinate and prepare
No matter whether you’re ordering Peking duck or Cantonese roast duck in a Chinese restaurant, you will find the duck skin is super crispy and the meat well-done. It is contrary to the mainstream way – always serve duck breast medium-rare. The truth is, if you marinate the duck before roasting, the meat will remain juicy and tender even when it’s cooked medium or medium-well.
In this recipe we use a simple marinade made with hoisin sauce, cooking wine, five spice, garlic and ginger. Not only does it infuse the duck breast with a nice fragrance and keep the meat tender during cooking, it also eliminates the gamey taste from any wild duck.
The other key step is scoring the duck before cooking. I’ve compared cooking scored and unscored duck breast – a scored duck breast will render almost double the amount of fat!
To score the duck without piercing the meat, use a sharp knife and gentle pressure to slice the skin. Note, duck skin is not even and one end is always thicker than the other. So make sure to gradually reduce pressure as you move down.
How to cook duck breast
There are two approaches to cook duck breast: the stovetop method, and the stovetop + oven method.
When you use wild duck or any cut of duck breast that is smaller in size and has a thinner skin, the first method is the quickest way to go. For example, when I cook duck breast that weighs about 7-ounces (200 grams) per piece, I simply pan fry it in a skillet (See recipe here).
In this case, simply sprinkle salt on both sides of the duck. Cook the duck breast, skin side down, in a preheated pan with butter (or oil) over medium-low heat. Mallard or Muscovy duck breast skins take about 6 to 8 minutes to crisp up. A small wild duck only needs about 3 to 4 minutes (on medium heat). Then you flip the duck breast to cook the other side, until it reaches medium or medium-rare in the center. It takes another 4 to 5 minutes for larger pieces, and 1 to 2 minutes for small wild ducks.
However, the pan-frying method will not create the best results when you cook with larger and fattier duck breast (or goose).
For example, the duck breast I used in this recipe weighs about 12 ounces (340 grams) per piece. The skin is about 1/4-inch (1/2 cm) thick, and the thickest part is almost 1/3-inch (1 cm) thick. To cook large pieces like these, you need to use the second approach to render the duck fat more thoroughly.
In this case, I used an approach I learned from Duck, Duck, Goose – a cookbook written by Hank Shaw, an award-winning writer and chef whose expertise is cooking with wild game.
Here is the stovetop + oven method:
- Place the duck breast skin side down in a cold skillet and cook over medium heat.
- Once the skin starts to simmer gently, turn to medium-low heat and cook for 10 to 12 minutes. This process is like rendering bacon fat you want to proceed low and slow.
- Once the skin turns golden brown, transfer the pan into a preheated oven and bake at 425°F (218°C). Keep rendering fat skin-side down for 8 minutes.
- Flip the duck breast and continue to bake for 6 to 8 minutes. The duck will reach medium inside, and the skin will crisp up perfectly.
- Rest the duck without cover, for 10 minutes. This step is very important, because the duck breast will turn crispier when it’s slightly cooled.
This is the fastest way to serve the duck. Right before baking the duck, transfer 2 tablespoons duck fat into another skillet. Cook spiraled vegetables in the duck fat to get extra delicious veggies – my favorite sides are zucchini and sweet potatoes. Season the veggies with a pinch of salt and black pepper, and cook until tender and caramelized. Then you’ll have a main dish and a colorful side for dinner. For the duck, we simply dip it in plum sauce. YUM!
If you’re craving Peking duck, this is the best way to go.
To get the top results, check out my mom’s secret Duck Pancake recipe. You will need an hour to prepare and cook the pancakes, but you will get the most unbelievable pancakes that taste 10 times better than the ones from a frozen package. If you’re hosting a party, you can make these pancakes a few days ahead and reheat them before serving. It is by far the best way to showcase your duck dinner and impress all of your guests!
When you’re ready to serve, slice the duck breast to thin pieces, then serve it with hot pancakes, sliced cucumber and onion, and sweet bean sauce (or hoisin sauce).
sweet bean sauce (Tian Mian Jiang) – it is the authentic accompaniment to Peking duck – it tastes very similar to hoisin sauce, but less sweet and a bit more savory. Recently I discovered an interesting thing: many Chinese restaurant in the US will give you sweet bean sauce when you order Cantonese roast duck or moo shu pork, but they call it hoisin sauce. If you like the sauce that comes with your Chinese takeout but find it tastes different from your hoisin sauce, try out sweet bean sauce – that’s probably what you’ve been eating!
I love this vegetable bean soup with barley and I think you will too. Many of us who are not vegetarian like a meatless meal here and there. This is perfect for Meatless Mondays or whatever day you want to eat less meat. Of course you can also serve this vegetable bean soup as part of a meat based meal as well.
Most of us love food. For many of us, cooking up great recipes is how we celebrate, show our love and share our lives and our homes. Some of my best times certainly involve sharing delicious food with friends and family.
And don’t forget to share your own favorite recipes with others in the CookingNook community.
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Our fantastic collection of duck recipes shows the true versatility of this wonderful bird. Duck à l’orange or duck with hoisin sauce are great, but to limit duck to a few well-worn dishes would be to underestimate a brilliantly diverse meat. It is widely loved for its rich, tender meat but the bird has other wonderful culinary uses too – as Josh Eggleton’s Duck fat roast potato recipe perfectly demonstrates.
Duck has a succulence which lends itself well to sweeter flavours, but it can also work well with umami tastes like mushrooms, or even other meats – as shown by Matthew Tomkinson in his Duck breast recipe, which serves the bird with pork belly and ceps. Andy Waters pairs duck leg with braised cabbage and peppercorns in his simple Duck confit recipe, an impressive dish that is relatively easy to prepare at home.
Marcello Tully’s Chinese roast duck offers a fantastic alternative to a take away, and there are plenty of other spicy duck recipes to be found in this collection with a variety of Asian influences. Peter Gordon offers his take on the traditional laksa with his Duck soup recipe, while Matthew Tomkinson's Massaman curry recipe pairs duck meat with Thai spices in a comforting, warming meal.
Roast duck breasts with a Vietnamese noodle and mango salad recipe - Recipes
If I am chargrilling chicken breasts for dinner, I often do an extra one so that I have a tasty ingredient in the fridge when I want to create something quickly the following day.
I frequently use Nando's marinades for my chicken as they are really delicious and you can choose the level of chilli heat you want. 40g of this marinade is 1pp/24kcal, but that's a generous amount. So for 1 chicken breast, shared between 2 people, you won't need anything like this amount - so no need to charge propoints for this. (Calorie counters-I have roughly estimated and included the calories for the marinade into the finished calories for this dish).
So. this salad serves 2 people and is 4pp/ approx.200kcal per portion.
Cut up one 165g (4pp/160kcal) cooked chicken breast into chunky slices.
Pop into a hot griddle pan sprayed with Frylight sunflower oil, to heat through thoroughly.
At the same time, cut half an avocado into chunky slices and chargrill.
Throw together some interesting salad leaves spinach, watercress and rocket is a great combination.
Add some whole cherry tomatoes and some roughly chopped spring onions.
Dress with some balsamic vinegar, herbs and spices.
Divide the chargrilled chicken and avocado between the 2 bowls, then drizzle some
'Lighter than Light' Hellmann's Mayonnaise over the top.
If you use 15ml, it's 0pp/12kcal. Any more than that and you will need to charge 1pp.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Best turmeric recipes
Our nutritionist Kerry Torrens says… “A member of the ginger family, turmeric is famed for its health benefits, especially its anti inflammatory properties. The active component in turmeric is a beneficial plant chemical called curcumin. It is poorly absorbed by the body but you can improve its uptake by adding a generous grind or two of black pepper. Though challenging to achieve therapeutic levels from adding turmeric to the food we eat, it’s still worth adding for its vibrant culinary effects and its health-promoting potential.”
Whether it’s a superfood or not, there’s no denying how great turmeric recipes are. We’ve collated our favourites here, using both fresh and ground turmeric, including Indian-spiced bream, turmeric-roasted cauliflower and turmeric chai tea. We even have a turmeric dessert, too.
Just remember to take care with your turmeric – it will stain your clothes if you’re not careful! If you do get some on you, try squeezing a little fresh lemon juice onto the stain and leaving for 15 minutes before putting in the washing machine.
Golden onion and spring veg pilaf
Add plenty of colour midweek with this nourishing vegetarian one-pot, spiced with vibrant turmeric and packed with plenty of greens.
Turmeric-fried veggie rice
Fresh turmeric is the star of this vibrant dish, although you can substitute it for ground if needed. Packed with punchy flavour and super simple to make, this is a great meal that comes in at under 300 calories per serving.
Make chicken breasts that little bit more exciting by chucking turmeric, smoked paprika, crispy chickpeas and baby spinach into the mix. Serve with lemony yogurt and toasted pittas.
Turmeric-roasted cauliflower salad
Roasting the cauli in turmeric for this salad not only gives it an extra layer of flavour, but also a wonderful golden-yellow colour.
Turmeric broth with ginger and chicken dumplings
This turmeric chicken broth soup is under 500, detox-friendly and on the table in 30 minutes. There's plenty of goodness in that golden liquid.
Chickpeas with turmeric, cinnamon, dates and almonds
Check out our easy chickpea stew with vibrant turmeric, crunchy almonds and sweet dates. Slow cooking chickpeas with a heady selection of spices really ramps up the flavour in this frugal dish. Try to get hold of the extra large, chubby chickpeas in jars for superior texture.
Garlic and black pepper chicken curry
Fresh turmeric is used in this recipe for the all-important marinade. For maximum flavour from the spices, marinate the chicken for as long as you can, then it’s a speedy curry to make.
Turmeric and spring onion kefir soda bread
Turmeric gives this special soda bread, made with cumin, kefir, spring onions and rolled porridge oats, a wonderful golden colour. The recipe includes salted kefir butter to slather on it, too.
Turmeric pickled eggs
Spice up your eggs with this easy pickling recipe using turmeric to add an extra kick of flavour to your lunch or dinner.
Vietnamese turmeric and dill fish with rice noodles
Sunshine yellow deliciousness with a hit of chilli and herbs. This unusual Vietnamese dish is popular in Hanoi, but you can make your own version for dinner tonight using the ground turmeric in your cupboard.
Turmeric and mango lassi
Turmeric (organic in particular) is thought to have anti-inflamatory and immunity-boosting properties. Add it to milk, yogurt or water to make what’s known as golden milk. We’ve made it with sweet mango and subtle spices to make a chai-like lassi.
Turmeric BBQ sea bream
Another one of our favourite recipes using turmeric – the ultimate BBQ fish recipe. Whole sea breams seasoned with turmeric, chilli, yogurt and cumin tastes amazing after a spin on the grill.
Lamb soup (lamb harira)
Harira is a traditional spiced lamb soup from the Maghreb region of North Africa. In our version, turmeric is joined by fellow vibrant spice, saffron. We have bulked up our harira using puy lentils.
Turmeric and coconut paneer with charred naans
This recipe for turmeric and coconut paneer with charred naans will make your summer BBQ much more interesting. Coat the cheese in a turmeric-spiked marinade and leave overnight if you can, although a couple of hours should do the trick.
Fish tikka with turmeric, garlic and lime
This low calorie fish tikka, coated in turmeric and marinated in garlic, lime and yogurt, is easy to make and perfect for a healthy midweek meal. Serve with fresh salad and some lime wedges to garnish.
Chicken and spinach pilaf
Nothing beats a failsafe pilaf recipe for a quick (but nutritious) midweek dinner. Ours is coloured and spiced with turmeric and comes packed with baby spinach and coriander. It's also great for using up leftover chicken.
Panch phoron fish curry in pineapple and coconut sauce
Plenty of fresh turmeric goes into the homemade curry paste in this vibrant fish curry with juicy pineapple. It's a simple recipe that's packed with plenty of flavour and is under 500 calories per serving.
Slow-cooked Middle Eastern lamb
This spiced lamb dish combines turmeric with ground cinnamon, cumin and coriander for a warming effect. Slow cooking is great as it requires minimal hands-on time and effort but you get really flavourful results. The fried aubergine is a delicious accompaniment.
One-pot chicken and quinoa tagine
Turmeric helps give tagines their vibrant colour. Here, it's joined by other storecupboard spices like cinnamon, paprika and coriander to create a nutritious, protein-rich one-pot.
Dairy-free turmeric and mango fool
This recipe makes the lightest, most delicate and lovely little puddings, with turmeric adding a real zingy flavour. The coconut and mango combination is really refreshing and you don't even notice it's dairy-free because of the creaminess of the coconut cream.
Turmeric chai tea
Turmeric has been used as a culinary medicine in India for centuries. Put it to work in this simple chai tea, perfect if you have turmeric that needs using up.
Oh, Little Ducky, we have so much planned for you.
Any guesses on what this is?
I roasted the rest of the breastless bird (including the legs) until they were brown.
I reserved the legs. Look at them hams! Oops, wrong animal.
Then, the rest went into some water to make broth.
And yes, of course, of course, I saved the duck fat from the roasting pan. Look how white and lovely it is.
To all the fat-maligners out there, how can something so beautiful, so white, so pure be that bad for you? )
Eek, duck fat! Please please please roast some potatoes in it!
oh i love everything in a duck. from skin to it's sinful fat :-) my brain is already imagining lots of delicious recipes!
Hah, I only wish I were so lucky as to get duck fat easily. Yum. In fairness, the other white, pure, creamy things-- cream cheese, mascarpone, whipped butter-- all not very good for you! )
I adore duck in any ways. I'll take a look at all your recipes :D Got some duck I bought recently in a farm near the place I spent my holidays. The meat is soooo good!
Great idea to start the stock with the roasted pieces I always do it raw, but I bet it improves the flavour and taste a lot :D
ahhhhh that's duck fat? A question only the noob-est of cooks will ask: How is it extracted? :P Can't wait to see what other lovely ducky dishes you sisters are whipping up ^^
Can't believe that I am saying this. But the fat is lovely!
What do you do with that? Sorry I haven't looked through all your other ducky entries
I may have tried cooking duck once so I will be watchjing your posts closely for tips:D
I've always wanted to make duck. For some reason, it's one of those things I avoid. I guess I think I'll screw it up somehow!
gotta cook french fries in that duck fat!
Mmm. duck. Maybe that's what we'll do this weekend. I love using left-over duck (or chicken, or turkey) for stocks. It makes every stock come out a little different. I made some from leftover duck with pomegranate glaze and you can still taste a little bit of the pomegranate in every dish I make from it. Not a lot, not overpowering, but just enough to barely notice.
That'll teach that cheap and trashy utility duck to have skinny breasts! :)
(you gotta love the duck fat - we dressed a salad with roast duck drippings on Monday night. It was great, but now we're all waiting to have heart attacks!)
hmmm duck fat, but you know what. I don't even remember what duck tastes like. It's been so LONG since the last time I ate it that I've forgotten :(
I can't wait to see what you do with the duck fat, and the broth for that matter!
I agree with Vicki, some roasted potatoes are in your near future!
Duck fat and roast potatoes = heaven. Wishing I could get my hands on a duck right now.
YUM. Potatoes in duck fat are heaven.
Duck fat is better than butttahhh!
long island duck is quite famous but I never make my own duck.Your post iniated me to now!!hehehe!!
That has got to be the sexiest duck fat picture I have ever seen! Love it!
ok - i just did my usual when i visit your blog. i try and catch up and i am amazed by the food you guys are churning out.
fat=goodness. and bad-ness (not a word, i know), but oh well!
Ah ah ah! What a funny post! Of course it can't be bad for us! Pass the potatoes, let's roast some!
I don't even like duck and there's a rumbly in my tumbly. Whoa.
whatcha gonna do with it? confit? fries fried in duck fat?
It is great to know someone who has no fear of animal fats. My sister in law roasts potatoes in roast duck fat. They are delicious.
Yes to all, duck fat + potatoes is in the works! How could we not?
duck skin chicharon! Oooh.
Yeah, I've never had duck fat while living there. (Not sure if I've even had duck there!)
When we roasted the duck, we kept draining off the fat.
Duck fat can just be used as a fat source while cooking, like oil or butter. Duck fat and potatoes go
really well together!
Yeah, we've never really cooked duck at home until now. JS keeps saying that we should, but I kept resisting. Hehe.
Duck & pomegranate: nice!
The best thing is not to think about it. Haha. Good thing we don't use BUTTER a lot. at least minimize the fear factor. D
You know what, same here. It's been so long since I smelled duck (since we don't cook it at home). But when we roasted it and made the stock, it all came back! It smells so good.
cook eat FRET:
Thanks, we try. I fear we won't be churning out as much in the fall/winter. Summer fun time's over!
I don't mind animal fat as long as it's in its melted form not *too* fond of solid animal fat.
Mmm, white gold! My supply is nearly empty. I really need to get another duck soon to fix that at once! Once I had a good sized jar going, nearly every potato dish wound up using a dollop of that delicious stuff. Its like a drug
mmmmm, duck fat. And it really isn't that bad for you. The Gascon Paradox is living proof of this.
Duck fat - yeaaaah! As you say, how can something so pure be so bad?? Love the pics of the roasting duck bits. I always roast my duck whole and on a bed of potatoes and pancetta, so much of the fat ends up flavouring those, instead of reserved for future cooking - still, it's worth it.
It goes quick! Just a batch of potatoes and it's almost all gone!
True. Those processed foods are the ones that are bad!
Hey, so you can save the residual duck-bacon fat. Whoa.