Poached duck and cashew salad with duck crackling

• Meat

  • 3 (450g duck breasts

• Produce

  • 2 (260g lebanese cucumbers
  • 1 cup Bean sprouts
  • 1 Carrot (180g, large
  • 1/3 cup Coriander, fresh
  • 1 clove Garlic
  • 1 Long red chilli, fresh
  • 1/3 cup Mint, fresh leaves
  • 2 Shallots (50g, purple

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 1/2 tbsp Fish sauce
  • 1/3 cup Lime juice
  • 1/2 cup Salt-reduced soy sauce
  • 1/3 cup Thai basil leaves lime dressing, fresh

• Pasta & Grains

  • 150 g Rice vermicelli noodles, dried

• Baking & Spices

  • 1/3 cup Palm sugar
  • 2 Star anise

• Oils & Vinegars

  • 1/4 cup Peanut oil
  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Cashews, Roasted unsalted

Found on foodtolove.com.au

Description

Ingredients

• 3 (450g) duck breasts
• 2 cups (500ml) chicken stock
• 1/2 cup (125ml) salt-reduced soy sauce
• 2 star anise
• 1/2 cup (125ml) vegetable oil
• 1/4 cup (65g) grated palm sugar
• 1/2 cup (75g) roasted unsalted cashews
• 150 g dried rice vermicelli noodles
• 2 (260g) lebanese cucumbers
• 1 large carrot (180g), cut into matchsticks
• 2 purple shallots (50g), sliced thinly
• 1 fresh long red chilli, sliced thinly
• 1 cup (80g) bean sprouts
• 1/3 cup fresh mint leaves
• 1/3 cup fresh coriander (cilantro) leaves
• 1/3 cup fresh thai basil leaves lime dressing
• 1 clove garlic, crushed
• 1 1/2 tbsp grated palm sugar
• 1 1/2 tbsp fish sauce
• 1/3 cup (80ml) lime juice
• 1/4 cup (60ml) peanut oil

Directions

• Remove skin from duck breasts. Place duck breast, stock, soy and star anise in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat. Cool duck in poaching liquid.Meanwhile, heat oil in a small frying pan; cook duck skin until crisp. Remove with a slotted spoon; drain on absorbent paper. Drain fat from pan.Heat cleaned frying pan over medium heat; cook sugar and nuts, stirring, about 5 minutes or until caramelised. Pour onto a baking-paper-lined tray; cool.Make lime dressing. Combine garlic, sugar, fish sauce, lime juice and peanut oil in a small bowl until sugar dissolves.Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender. Drain; return noodles to bowl.Halve cucumber lengthways; remove seeds. Cut cucumber into matchsticks. Add cucumber to noodles with carrot, shallots, chilli, sprouts and ½ cup of the dressing; toss gently to combine.Thinly slice duck and duck skin. Coarsely chop nuts.Add herbs to salad; toss gently to combine.Serve salad topped with duck; sprinkle with skin and nuts, drizzle with remaining dressing.