Try this Duck and Cucumber Salad with Chilli Ginger Dressing recipe, or contribute your own.
Suggest a better description1. To make the dressing, place the fish sauce, ginger, chilies, sugar and 80 ML water in a small saucepan over a high heat and bring to the boil. Cook for 6 to 7 minutes or until reduced and glossy. Remove from the heat, stir through the lime juice and refrigerate.
2. Heat a large, nonstick frying pan over a high heat. Sprinkle the duck with salt and cook, skinside down, for three minutes or until golden. Turn and cook for a further 5 to 6 minutes or until cooked to your liking. Allowed to rest for five minutes before slicing.
3. While the duck is cooking, place the noodles in a large bowl and pour over enough boiling water to cover. Allow to stand for five minutes or until softened. Drain and refresh under cold running water. Divide the noodles between plates.
4. Top with the cucumbers, grapefruit, shallots, duck, mint and drizzle with the dressing to serve.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 560 | ||
Calories from Fat: 43 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 88.2mg | 27 % | |
Sodium 722.4mg | 25 % | |
Potassium 502.6mg | 13 % | |
Total Carbohydrate 114.1g | 34 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 110.4g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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