Noodle Salad with Crispy Duck Legs
Dive into Lesley Waters' Noodle Salad with Crispy Duck Legs, carrots, sugar snap peas, spring greens, and warm ginger-orange sesame dressing. A dish that’s as delicious as it is satisfying.
Ingredients
For the Twice Cooked Gingered Duck
- 4 large duck legs
- sea salt
- 2 garlic cloves, crushed.
- ½ bottle medium dry white wine
- 6 juniper berries, crushed.
- 2 strips orange peel
- 50ml cognac (optional)
- freshly ground black pepper
To assemble
- 4 duck legs
- 200g medium egg noodles, cooked as per packet instruction and drained.
- 140g sugar snap peas, blanched and refreshed, then halved lengthwise.
- 2 large carrots, peeled and peeled into ribbons.
- 115g spring greens, blanched and refreshed finely shredded.
- 1 bunch spring onions trimmed and finely sliced.
- 1 bunch fresh coriander leaves
- 1 x quantity of ginger, chilli, orange, and sesame dressing
For the Warm Ginger & Orange Sesame Dressings
- 5 tbsp toasted sesame seeds
- 5 tbsp rapeseed or light olive oil
- 3 tbsp soy sauce
- 2 medium oranges, juice only
- 5cm piece ginger, peeled and grated
- 2 tablespoons honey
- 1 large garlic clove, crushed.
- 2 tsp sesame oil (optional)
Method
For the Twice Cooked Gingered Duck:
- Pre-heat oven to 200C, Gas Mark 6.
- Place the duck legs on a rack over a roasting tray. Using a fork, prick the duck skin all over. Rub each duck leg with sea salt. Cook for approximately 1 hour 15 minutes or until crisp and golden.
- Remove the duck legs from the rack and place in a sauté pan. Reserve duck fat for future use.
- Add the remaining ingredients to the duck pan and place over a very gentle heat, simmering for approximately 1 hour. Remove from heat and allow duck to cool in the pan.
- Remove duck from pan and place on a board. Shred the duck meat and skin carefully away from the bones. Place the shredded duck meat and skin back into the pan and stir through with any remaining glaze.
To assemble
Ingredients:
- 4 duck legs
- 200g medium egg noodles, cooked as per packet instruction and drained.
- 140g sugar snap peas, blanched and refreshed, then halved lengthwise.
- 2 large carrots, peeled and peeled into ribbons.
- 115g spring greens, blanched and refreshed finely shredded.
- 1 bunch spring onions trimmed and finely sliced.
- 1 bunch fresh coriander leaves
- 1 x quantity of ginger, chilli, orange, and sesame dressing (see below)
Method:
- Make the noodle salad. In a mixing bowl, combine the noodles, sugar snap peas, carrots, spring greens and half the coriander leaves. Add the warm dressing and toss together.
- To shred the duck, use two forks to remove the crispy skin and meat from each duck leg.
- Pile some noodle salad into each serving bowl, top with the crispy duck, scatter over the remaining coriander and serve straight
For the Warm Ginger and Orange Sesame Dressing
- In a small frying pan dry fry the sesame seeds over a medium heat until golden.
- Add the ginger and garlic cook for 30 seconds. Stir in the remaining dressing ingredients. Season to taste .
- Season to taste and warm or set aside to cool before transferring to a sterilized jam or Kilner jar. This will keep for up to a week in the fridge.
Ingredients
For the Twice Cooked Gingered Duck
- 4 large duck legs
- sea salt
- 2 garlic cloves, crushed.
- ½ bottle medium dry white wine
- 6 juniper berries, crushed.
- 2 strips orange peel
- 50ml cognac (optional)
- freshly ground black pepper
To assemble
- 4 duck legs
- 200g medium egg noodles, cooked as per packet instruction and drained.
- 140g sugar snap peas, blanched and refreshed, then halved lengthwise.
- 2 large carrots, peeled and peeled into ribbons.
- 115g spring greens, blanched and refreshed finely shredded.
- 1 bunch spring onions trimmed and finely sliced.
- 1 bunch fresh coriander leaves
- 1 x quantity of ginger, chilli, orange, and sesame dressing
For the Warm Ginger & Orange Sesame Dressings
- 5 tbsp toasted sesame seeds
- 5 tbsp rapeseed or light olive oil
- 3 tbsp soy sauce
- 2 medium oranges, juice only
- 5cm piece ginger, peeled and grated
- 2 tablespoons honey
- 1 large garlic clove, crushed.
- 2 tsp sesame oil (optional)
Method
For the Twice Cooked Gingered Duck:
- Pre-heat oven to 200C, Gas Mark 6.
- Place the duck legs on a rack over a roasting tray. Using a fork, prick the duck skin all over. Rub each duck leg with sea salt. Cook for approximately 1 hour 15 minutes or until crisp and golden.
- Remove the duck legs from the rack and place in a sauté pan. Reserve duck fat for future use.
- Add the remaining ingredients to the duck pan and place over a very gentle heat, simmering for approximately 1 hour. Remove from heat and allow duck to cool in the pan.
- Remove duck from pan and place on a board. Shred the duck meat and skin carefully away from the bones. Place the shredded duck meat and skin back into the pan and stir through with any remaining glaze.
To assemble
Ingredients:
- 4 duck legs
- 200g medium egg noodles, cooked as per packet instruction and drained.
- 140g sugar snap peas, blanched and refreshed, then halved lengthwise.
- 2 large carrots, peeled and peeled into ribbons.
- 115g spring greens, blanched and refreshed finely shredded.
- 1 bunch spring onions trimmed and finely sliced.
- 1 bunch fresh coriander leaves
- 1 x quantity of ginger, chilli, orange, and sesame dressing (see below)
Method:
- Make the noodle salad. In a mixing bowl, combine the noodles, sugar snap peas, carrots, spring greens and half the coriander leaves. Add the warm dressing and toss together.
- To shred the duck, use two forks to remove the crispy skin and meat from each duck leg.
- Pile some noodle salad into each serving bowl, top with the crispy duck, scatter over the remaining coriander and serve straight
For the Warm Ginger and Orange Sesame Dressing
- In a small frying pan dry fry the sesame seeds over a medium heat until golden.
- Add the ginger and garlic cook for 30 seconds. Stir in the remaining dressing ingredients. Season to taste .
- Season to taste and warm or set aside to cool before transferring to a sterilized jam or Kilner jar. This will keep for up to a week in the fridge.
