Duck Breast on spicy Asian Glass Noodle Salad

4 servings, measures in metric

Duck Breast

• 2 duck breasts
• 100 ml of soy sauce
• 100 ml plum sauce
• 1 piece lemon grass
• 1 lime leaf
• 2 chilis (the small hot ones)
• 1 star anise
• 2g Laos pepper (alternatively black pepper)
• 20g honey
• Juice of half a lime

Preparation:

Cut the duck breasts’ skin deeply, without cutting into the breast meat below. Bring the soy sauce to boiling point briefly, add all the spices, the plum sauce and the honey and allow it to cool down. Keep the duck breasts for 2 days in the marinade, turn the meat from time to time. Then take out the meat, dry it off and fry it gently on the skin side for 5 – 7 minutes, turn and fry for another 1-2 minutes. Meat should be pink inside. Set aside and let it cool down to room temperature.

Glass noodle salad

• 70 g fresh bean sprouts
• 5-10 fresh shiitake mushrooms
• 200 g of fine glass noodles
• 1 carrot
• Fresh bean sprouts
• 75g sugar snaps
• Coriander and Thai basil, fresh
• 1 ripe, aromatic, fiber-free Thai Mango
• Asian marinade – for glass noodle salad
• 1 garlic clove
• 1 small piece of fresh ginger
• 1 kaffir lime leaf
• 1 teaspoon pickled ginger
• 1 tablespoon of ginger juice (from picked ginger)
• Juice of 1 lime and its zest
• 1 teaspoon sugar
• 1-2 chilis (the small hot ones)
• 40 ml of light soy sauce
• 10-20 ml of sesame oil
• 10-20 ml of peanut oil

Preparation:

• Asian marinade

Sauté finely diced ginger and garlic in peanut oil. Be careful not to burn the garlic as it will make the marinade bitter. Add kaffir lime leaf, pickled ginger, chilis (all the 3 ingredients very finely chopped), the sugar, and mix it well with lime zest, lime juice, soy sauce, ginger juice and the two oils.

• Glass noodle salad

For the salad, soak the noodles in very hot water for about 1 minute. Do not boil or cook!
Cut the mushrooms, the sugar snaps and the carrots into thin strips and fry all in hot peanut oil. Keep them “al-dente”. Add the bean sprouts for about 30 seconds and let it cool down a bit.
Cut the Mango into small strips and toss it with the cooled down vegetables, the marinade and the glass noodles. Let it sit briefly.

• Setting

Cut the duck breast into thin slices, and put it on the glass noodle salad. Decorate with seasonal sprouts or herbs.