Gourmet Fast app

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

Subscribe to Gourmet

Subscribe this month and receive a beautiful Laguiole cheese set valued at $89.

Gourmet on your iPad

Download the latest issue of 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

Method

  • 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
Win
tickets to Little Sydney!

Here's your chance to win 2 complimentary tickets to the hottest event on Sydney's calendar.

Read More
Win
lunch at Grossi Florentino!

Win lunch for six people at Grossi Florentino Upstairs. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

A culinary Tour de France

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Beef cheek recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Sweet and sour tuna (Tonno agrodolce)

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

conversion tool

 
get the latest news

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