Oriental duck salad
If you want to add more dairy free recipes to your repertoire, Oriental duck salad might be a recipe you should try. One serving contains 518 calories, 28g of protein, and 11g of fat. For $2.31 per serving, you get a main course that serves 2. A few people made this recipe, and 26 would say it hit the spot. It is brought to you by BBC Good Food. A mixture of cucumber, rice noodles, hoisin sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns a good spoonacular score of 77%. Users who liked this recipe also liked Chinese Crunch Salad – a crisp salad with an oriental dressing is perfect for a summer afternoon, Oriental Salad, and Oriental Salad.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 tsp Chinese five-spice powder
1 carrot, cut into matchsticks
1 celery stick, cut into matchsticks
½ cucumber, deseeded and cut into matchsticks
1 duck leg
2 tbsp hoisin sauce
140g rice noodles
1 tbsp soy sauce
2 spring onions, sliced lengthways
Equipment:
baking pan
oven
Cooking instruction summary:
Heat oven to 220C/200C fan/gas 7.Rub the duck leg all over withfive-spice and seasoning, place ona baking tray and roast for 25 mins.Meanwhile, cook the rice noodlesfollowing pack instructions. Drainand cool under cold running water,then drain again well and tosswith the celery, carrot, cucumberand spring onions. When coolenough to handle, remove theduck meat and crispy skin fromthe bone and finely shred.To make the dressing, mixthe hoisin and soy sauce with2 tbsp water. Divide the noodlesbetween two plates and topwith the shredded duck. Drizzleover the dressing and serve.
Step by step:
1. Heat oven to 220C/200C fan/gas 7.Rub the duck leg all over withfive-spice and seasoning, place ona baking tray and roast for 25 mins.Meanwhile, cook the rice noodlesfollowing pack instructions.
2. Drainand cool under cold running water,then drain again well and tosswith the celery, carrot, cucumberand spring onions. When coolenough to handle, remove theduck meat and crispy skin fromthe bone and finely shred.To make the dressing, mixthe hoisin and soy sauce with2 tbsp water. Divide the noodlesbetween two plates and topwith the shredded duck.
3. Drizzleover the dressing and serve.
Nutrition Information:
covered percent of daily need
