Estimated reading time: 3 minutes

For inspiration I sometimes read my salad bible. A very nice cookbook with hundreds of salads in it. The nice thing about this is that you can use them as a basis and then vary them yourself. I also think duck breast is a nice piece of meat and in this noodle salad with duck breast fillet it comes into its own. And even in these chilly times this lukewarm salad tastes great. Asian salad duck.

Noodle salad with duck breast fillet Asian salad duck,

And this is how you make the noodle salad with duck breast fillet:

-First let the duck breast fillets come to room temperature. Cut them into strips and then put them in a bowl. Pour in some sesame oil and season with freshly ground pepper, coriander powder, garlic powder and a little salt. Set aside and let it marinate for a while.

- Then cut the carrot into strips, remove the ends from the sugar snaps and cut the mushrooms into slices. Steam the carrots and sugar snap peas in a steamer or steam oven.

-In a frying pan, fry the duck breast fillets alternately. Not too long otherwise they will become tough, then remove them from the pan and set them aside. Now fry the mushrooms in the duck fat.

- Boil 2 liters of water in a pan and then turn off the heat. Then you put the noodles in the pan and soften the noodles for four minutes. Remove them from the pan and rinse them in a colander with cold water.

Finally, put all the ingredients for the dressing in a bowl and mix well. baking duck breast fillet

Noodle salad with duck breast fillet

Take the bowls and spoon the noodles on top, then the rest of the ingredients, garnish with the spring onions and the dressing and finally sprinkle some sesame seeds on top: Delicious!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Noodle salad with duck breast fillet

I sometimes read my salad bible for inspiration. A very nice cookbook with hundreds of salads in it. The nice thing about this is that you can use them as a base and then vary it yourself.

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Hallway: Main dish

Kitchen: Asian

Keyword: duck breast

Preparation time: 5

Preparation time: 25

Total time: 30

Servings: people

Author: Francine

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You need:

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Ingredients:

2 duck breast fillets
sesame oil
1 bag of sugar snaps
1 large winter carrot
8 champignons
1 pack egg noodles
3 spring onions
fresh chopped parsley
freshly ground pepper
coriander powder
jahe
garlic powder
salt

For the dressing:

2 tablespoons white vinegar
1 teaspoon Brown sugar
2 tablespoons soy sauce
1 teen garlic pressed
black sesame seeds
3 tablespoons sunflower oil
2 tablespoons sesame oil
ground black pepper

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

First let the duck breast fillets come to room temperature. Cut them into strips and then put them in a bowl. Pour in some sesame oil and season with freshly ground pepper, coriander powder, garlic powder and a little salt. Set aside and let it marinate for a while.
Then cut the carrot into strips, remove the ends of the sugar snaps and cut the mushrooms into slices. Steam the carrots and sugar snap peas in a steamer or steam oven.
In a frying pan, fry the duck breast fillets alternately. Not too long otherwise they will become tough, then remove them from the pan and set them aside. Now fry the mushrooms in the duck fat.
Boil 2 liters of water in a pan and then turn off the heat. Then you put the noodles in the pan and soften the noodles for four minutes. Remove them from the pan and rinse them in a colander with cold water.
Finally, place all the ingredients for the dressing in a bowl and mix well.

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