By Rosie Conroy published
This crispy duck noodle salad gives a ready meal kit a healthy twist. Adding fresh vegetables and a sweet and savoury Asian dressing makes this commonplace ingredient that bit more special. Duck can be difficult, and expensive, to come by in shops, which is why we’ve suggested using the meat from a crispy duck ready meal kit instead as a clever hack. We’ve used the whole duck from the set here, to feed 4-6 people, but if you just have some meat leftover you could scale this recipe down to serve 1 or 2. This duck noodle salad is a fresh as flavourful midweek meal, and the leftovers make a delicious packed lunch for the next day! Noodle stir fries can get a bit repetitive, so this duck noodle salad reinvents the same ideas but in a more creative way. Get out of your midweek recipe rut with this Asian inspired meal that is simple, sophisticated and satisfying.
- Preheat the oven and cook the crispy duck according to packet instructions, reserving the pancakes (if included) for another meal. Once cooked, shred the meat.
- Combine all the dressing ingredients, adjusting seasoning according to taste.
- In a large bowl toss the vegetables and noodles in the dressing, add the crispy duck and garnish with coriander and chillies.
- 1 pack ready-to-cook hoisin crispy duck
- 1 carrot, grated
- 1 cucumber, thinly sliced
- 1 little gem lettuce, shredded
- 1 small red onion, thinly sliced
- 300g ready-cooked rice noodles
- For the dressing:
- 1 clove garlic
- 2tsp grated ginger
- 2tbsp soy sauce
- 1tbsp honey
- 1 lime, juiced
- 1 tbsp hoisin sauce, from the crispy duck packet if included
- small bunch coriander, to serve
- sliced red chillies, to serve
Rosie Conroy is a food and drinks journalist with over a decade of experience working for national, big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie now heads up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware. On a freelance basis she works for brands like The Independent to test consumer goods—from kitchen electricals and cooking accouterments through to new foodie treats. In her spare time Rosie enjoys amateur photography and runs a small floristry studio in Scotland.
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