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Title: Quick Chinese Duck Salad
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 4 servings
125 g (4.5 oz) dried medium egg
- noodles
2 tb Toasted sesame oil
2 Oranges
300 g (10 oz) pack Chinese
- stir-fry vegetables
1/2 Head bok choy; shredded
2 lg Duck breasts
1 ts Chinese five spice
Cook the noodles in boiling water for 3-4 minutes. Drain
well and tip into a large bowl. Toss with the oil.
Cut off and discard all the skin and pith from the
oranges. Segment the oranges into the bowl of noodles,
then squeeze out any excess juice from the membranes
into the bowl. Add the stir-fry vegetables and Chinese
leaf to the bowl, then toss everything together. Season
to taste and set aside.
Heat a frying pan over a medium heat. Rub the duck
breasts with the five spice, then season. Cook for 5
minutes, then turn and cook for a further 5 minutes for
pink, or longer if you like. Lift onto a plate to rest
for 10 minutes, then slice diagonally. Divide the noodle
salad between plates and top with slices of duck breast.
RECIPE FROM:
https://www.deliciousmagazine.co.uk
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