Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Barbecued duck, herb and noodle salad

You'll need

200 gm mung bean vermicelli (glass or cellophane noodles) 1 Chinese barbecued duck 2 cups firmly packed mint leaves ½ cup firmly packed Thai basil 4 (50gm) red shallots, thinly sliced 60 gm unsalted raw peanuts, roasted and coarsely chopped   Dressing 2 tbsp fish sauce 1/3 cup lime juice 1 tsp caster sugar 1 tsp peanut oil 1½ tsp sesame oil 1 fresh red birdseye chilli, halved, seeded and finely chopped


  • 01
  • For dressing, combine all ingredients in a large bowl and set aside. Place noodles in a heatproof bowl, cover with boiling water and stand for 4-5 minutes or until soft and opaque. Drain well, then, using kitchen scissors, cut noodles into 20cm lengths, add to dressing in bowl, toss to combine well and stand for 10 minutes to allow flavours to develop.
  • 02
  • Meanwhile, remove skin from duck and place on a wire rack over an oven tray and cook at 180C for 10 minutes or until skin is crisp. When cool enough to handle, break skin into bite-size pieces. Shred duck meat into large pieces, discarding bones, then add to noodles with herbs, shallots, half the peanuts and half the crisp skin and toss to combine well. Serve barbecued duck, herb and noodle salad in a shallow bowl, scattered with remaining peanuts and crisp skin.

At A Glance

  • Serves 4 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.