Recipe - Warm Oriental Duck And Noodle Salad

1 pack 2 Waitrose Farmhouse
Duckling
; Boneless Breasts
75 ml Sharwood's Hoisin Sauce;
(5tbsp)
30 ml Sharwood's Plum Sauce;
(2tbsp)
5 ml Sesame oil; (1tsp)
15 ml Mitsukan Rice Wine Vinegar;
(1tbsp)
One half 250 g box Waitrose Fresh
Sesame Noodles
100 g Broccoli florets; blanched
(3 1/2oz)
75 g Mangetout; blanched (2
3/4oz)
Salt and freshly ground
black pepper
2 Salad onions; thinly cut or sliced up

Brush the duck breasts with 60ml (4tbsp) hoisin sauce. Arrange on a rack in
a roasting tin and place in a preheated oven 200ºC, 400ºF, gas mark 6, for
3540 minutes or until thoroughly cooked and the juices run clear.

Meanwhile make a dressing by mixing together the remaining hoisin sauce,
the plum sauce, sesame oil and rice wine vinegar, then leave to one side.

When the duck is almost ready, place the noodles in a pan of boiling water
and simmer gently for 34 minutes. Drain thoroughly and place in a large
bowl.

Cut the duck breasts into thin slices and add to the noodles.

To serve, add the broccoli, mangetout and dressing to the duck and noodles
and toss gently. Season with salt and freshly ground black pepper. Garnish
with the cut or sliced up salad onions.

Converted by MC_Buster.

NOTES : A warm salad really brings out the flavour of the ingredients.
Serve this salad as an easy supper for two, or with a selection of other
Chinese dishes for more people.

Converted by MM_Buster v2.0l.