Ginger Duck with Noodle Salad and Spicy Peanut Dressing Recipe

The name of this salad drives my taste buds crazy with anticipation. Duck meat is jam packed with proteins and vitamins. Niacin, a vitamin in it helps the skin keep its youthful glow. All the more reasons to make this salad that brings together gingery duck meat with noodles and a dressing of peanut sauce.

Hearty enough to make a delicious meal and good enough to make all guests leave with an impressed and happy tummy. So gather the ingredients and get the kitchen into action with our step by steep guide.

Preparation Time: 30 minutes
Serving Size: 4 persons
Utensils: mixing bowl, oven, salad platter, saucepan

Calories: 200
Fat: 11 g
Cholesterol: 0 mg


– 3 tbsp fish sauce or soy sauce
– 2 tbsp toasted sesame oil
– 1 tbsp soft dark brown sugar
– 50g fresh root ginger, peeled and chopped
– 4 duck breast fillets, about 190g each
– 250g baby corn
– 200g dried medium egg noodles
– 400g bean sprouts
– 200g pak choi, shredded
– 8 spring onions, sliced
– 1 red chilli, halved, seeded and thinly sliced
– 2 tbsp smooth or crunchy peanut butter
– grated zest and juice of 1 lime
– 1 garlic clove, crushed


  • 1

    Put the oven on pre-heat and prepare the seasoning in that time. In an oven proof bowl mix together 2 tablespoon soy sauce or fish sauce with sesame oil and sugar. Add half the ginger into it. The bowl should be large enough to cover duck breasts.

  • 2

    Using a sharp knife, cut criss cross patterns on the breasts so that the meat absorbs seasoning well. Put the breasts into the bowl and toss well to coat all over. Roast it in the oven for around twenty minutes or when you're sure that the duck has cooked. The skin should be crisp and brown in color by now.

  • 3

    During these twenty minutes, boil the baby corn in a large pan for two minutes. Add the noodles to them and boil for another two minutes. Drain the water in a colander and let them cool under cold running water. Put the corn noodle mixture in to large bowl and add the bean sprouts, pak choi, most of the spring onions (reserve a little for sprinkling over the duck) and half the chilli slices. Mix all these well together and then divide into four salad platters (according to the number of guests).

  • 4

    Make the peanut dressing now by mixing the peanut butter with the lime zest and juice, garlic and the remaining fish or soy sauce. To this mixture add 1 tablespoon water. Drizzle it over the salad.

  • 5

    Put the duck breasts in a plate and slice them up. Conserve the fat juice in the plate. Top the plate with these duck slices and drizzle the juice all over. Garnish with spring onions, chili slices and ginger and serve immediately.

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