Sweet soy sauce-glazed duck breast is served with puffed crunchy noodles for a texture and flavour explosion! It is served with a corn & cucumber salad that is dressed in lime juice for a zesty kick and peanuts for the perfect crunch!
Duck & Crispy Vermicelli Noodles
Duck & Crispy Vermicelli Noodles
with charred corn, cucumber matchsticks & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Corn
- Cucumber
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Coriander
- Lime
- Limes
- NOMU Oriental Rub
- Peanuts
- Rice Vermicelli Noodles
- Sweet Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GLASS HALF FULL
Boil the kettle. Using a shallow bowl, submerge ½ the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
ORIENTAL CORN
Place a deep pan over a high heat with a drizzle of oil. When hot, add the corn and ½ the rub and fry for 3-4 minutes until the corn is starting to char, shifting occasionally. Remove from the pan and place in a bowl. Add the cucumber matchsticks, ½ the chopped coriander, the lime zest (to taste), a squeeze of lime juice, and the chopped peanuts. Mix until fully combined.
SWEET SOY DUCK BREAST
Pat the duck breast dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste the duck with the sweet soy. Remove from the pan on completion and allow to rest for 3 minutes before slicing. Reserve any sauce remaining in the pan.
FRY YOUR VERMICELLI
Separate the remaining dry noodles. Return the pan (from Step 2) to a medium-high heat with enough oil to deep-fry the noodles. Once the oil is hot, gently lower handfuls of the dry noodles into the hot oil. Deep fry the noodles for 5-10 seconds or until the noodles are puffed and crispy, flipping halfway. Don’t let the noodles brown! On completion, drain on paper towel, and sprinkle with seasoning and the remaining rub.
WHAT A BEAUTY!
Make a bed of the silky noodles. Top with the cucumber & corn salad and the juicy duck slices. Drizzle with generous spoonfuls of the remaining pan sauce. Garnish with the crunchy puffed noodles, the remaining coriander, and a lime wedge. Well done, Chef!
Rice Vermicelli Noodles - 50g
Corn - 50g
NOMU Oriental Rub - 5ml
Cucumber - 100g
Fresh Coriander - 4g
Lime - 1
Peanuts - 10g
Free-range Duck Breast - 1
Sweet Soy - 62,5ml
GLASS HALF FULL
Boil the kettle. Using a shallow bowl, submerge ½ the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
ORIENTAL CORN
Place a deep pan over a high heat with a drizzle of oil. When hot, add the corn and ½ the rub and fry for 3-4 minutes until the corn is starting to char, shifting occasionally. Remove from the pan and place in a bowl. Add the cucumber matchsticks, ½ the chopped coriander, the lime zest (to taste), a squeeze of lime juice, and the chopped peanuts. Mix until fully combined.
SWEET SOY DUCK BREAST
Pat the duck breasts dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste the duck with the sweet soy. Remove from the pan on completion and allow to rest for 3 minutes before slicing. Reserve any sauce remaining in the pan.
FRY YOUR VERMICELLI
Separate the remaining dry noodles. Return the pan (from Step 2) to a medium-high heat with enough oil to deep-fry the noodles. Once the oil is hot, gently lower handfuls of the dry noodles into the hot oil. Deep fry the noodles for 5-10 seconds or until the noodles are puffed and crispy, flipping halfway. Don’t let the noodles brown! On completion, drain on paper towel, and sprinkle with seasoning and the remaining rub.
WHAT A BEAUTY!
Make a bed of the silky noodles. Top with the cucumber & corn salad and the juicy duck slices. Drizzle with generous spoonfuls of the remaining pan sauce. Garnish with the crunchy puffed noodles, the remaining coriander, and a lime wedge. Well done, Chef!
Rice Vermicelli Noodles - 100g
Corn - 100g
NOMU Oriental Rub - 10ml
Cucumber - 200g
Fresh Coriander - 8g
Lime - 1
Peanuts - 20g
Free-range Duck Breasts - 2
Sweet Soy - 125ml
GLASS HALF FULL
Boil the kettle. Using a shallow bowl, submerge ½ the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
ORIENTAL CORN
Place a deep pan over a high heat with a drizzle of oil. When hot, add the corn and ½ the rub and fry for 3-4 minutes until the corn is starting to char, shifting occasionally. Remove from the pan and place in a bowl. Add the cucumber matchsticks, ½ the chopped coriander, the lime zest (to taste), a squeeze of lime juice, and the chopped peanuts. Mix until fully combined.
SWEET SOY DUCK BREAST
Pat the duck breasts dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste the duck with the sweet soy. Remove from the pan on completion and allow to rest for 3 minutes before slicing. Reserve any sauce remaining in the pan.
FRY YOUR VERMICELLI
Separate the remaining dry noodles. Return the pan (from Step 2) to a medium-high heat with enough oil to deep-fry the noodles. Once the oil is hot, gently lower handfuls of the dry noodles into the hot oil. Deep fry the noodles for 5-10 seconds or until the noodles are puffed and crispy, flipping halfway. Don’t let the noodles brown! On completion, drain on paper towel, and sprinkle with seasoning and the remaining rub. You may need to do this step in batches.
WHAT A BEAUTY!
Make a bed of the silky noodles. Top with the cucumber & corn salad and the juicy duck slices. Drizzle with generous spoonfuls of the remaining pan sauce. Garnish with the crunchy puffed noodles, the remaining coriander, and a lime wedge. Well done, Chef!
Rice Vermicelli Noodles - 150g
Corn - 150g
NOMU Oriental Rub - 15ml
Cucumber - 300g
Fresh Coriander - 12g
Limes - 2
Peanuts - 30g
Free-range Duck Breasts - 3
Sweet Soy - 187,5
GLASS HALF FULL
Boil the kettle. Using a shallow bowl, submerge ½ the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
ORIENTAL CORN
Place a deep pan over a high heat with a drizzle of oil. When hot, add the corn and ½ the rub and fry for 3-4 minutes until the corn is starting to char, shifting occasionally. Remove from the pan and place in a bowl. Add the cucumber matchsticks, ½ the chopped coriander, the lime zest (to taste), a squeeze of lime juice, and the chopped peanuts. Mix until fully combined.
SWEET SOY DUCK BREAST
Pat the duck breasts dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final minute, baste the duck with the sweet soy. Remove from the pan on completion and allow to rest for 3 minutes before slicing. Reserve any sauce remaining in the pan.
FRY YOUR VERMICELLI
Separate the remaining dry noodles. Return the pan (from Step 2) to a medium-high heat with enough oil to deep-fry the noodles. Once the oil is hot, gently lower handfuls of the dry noodles into the hot oil. Deep fry the noodles for 5-10 seconds or until the noodles are puffed and crispy, flipping halfway. Don’t let the noodles brown! On completion, drain on paper towel, and sprinkle with seasoning and the remaining rub. You may need to do this step in batches.
WHAT A BEAUTY!
Make a bed of the silky noodles. Top with the cucumber & corn salad and the juicy duck slices. Drizzle with generous spoonfuls of the remaining pan sauce. Garnish with the crunchy puffed noodles, the remaining coriander, and a lime wedge. Well done, Chef!
Rice Vermicelli Noodles - 200g
Corn - 200g
NOMU Oriental Rub - 20ml
Cucumber - 400g
Fresh Coriander - 15g
Limes - 2
Peanuts - 40g
Free-range Duck Breasts - 4
Sweet Soy - 250ml
Woolies Products in this dish
