Recipe: BBQ Duck Rice Noodle Salad with Peanuts

Ingredients

• 2 duck breasts
• 100g dried vermicelli rice noodles
• ½ carrot, peeled and cut into very thin strips
• 3 spring onions, thinly sliced
• 1 red, orange or yellow pepper, cut into thin strips
• 1 handful coriander leaves, chopped
• 50g toasted peanuts, roughly chopped
• 1 tablespoon fish sauce
• 2 teaspoons sesame oil
• 2 tablespoons lime juice
• 1 teaspoon rice vinegar
• 1-2 cloves garlic, crushed or grated
• ½ thumb ginger, peeled and finely chopped
• 2 teaspoons honey
• 1 tablespoon soy sauce
• 2 birds eye chillies (or other red chillies), finely sliced