Crispy duck breasts on minted vermicelli noodles – Food & Home Magazine
Crispy duck breasts on minted vermicelli noodles are deliciously tender, rich cuts of meat accompanied by lighter, refreshing flavours.
Ingredients
- 200g vermicelli noodles, cooked
- sesame oil, for drizzling
- 125ml (½ cup) loosely packed fresh mint leaves, chopped
- 30ml (2 tbsp) fresh coriander, chopped
- salt and cracked black pepper, to taste
- 4 duck breasts, skin on
- 15ml (1 tbsp) butter
- 30ml (2 tbsp) sunflower/avocado oil
- 3 large carrots, julienned
- 10ml (2 tsp) honey
- 45ml (3 tbsp) soy sauce
- 30ml (2 tbsp) lime juice
- 4 spring onions, thinly sliced
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