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Duck breast skewers with glass noodle salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 646
  • Fat about 29g
  • Carbohydrates about 65g
  • Protein about 28g
This is needed
This is needed for 4 people
Glass noodle salad
  • water, boiling
  • 200 g glass noodles
  • 2.5 tbsp rice vinegar
  • 3 tbsp toasted sesame oil
  • 1 tbsp sambal oelek
  • 1 lime rinsed with hot water, use grated zest and juice
  • 0.5 tsp salt
  • 1 mangoes, diced
  • 1 pomegranate, seeds removed
  • 60 g pistachios, coarsely chopped
  • 0.5 bunch chervil, roughly chopped
Duck breast skewers
  • 2 duck breasts (approx. 200 g each)
  • 4 wooden skewers
  • 4 sprigs thyme
  • a little pepper
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Glass noodle salad
Place the noodles in a bowl, pour the water over the top and leave to stand for approx. 4 mins. Rinse the noodles in cold water, drain. Mix the vinegar, lime zest, lime juice, oil and sambal oelek in a bowl, season with salt. Add the mango, pomegranate seeds and glass noodles, mix. Sprinkle with the pistachios and chervil.
Duck breast skewers
Carefully peel away the fatty layer of the duck breasts and score in a crisscross pattern. Using a non-stick frying pan, fry the fatty layer over a medium heat until crispy. Remove and drain on paper towels. Pour away all but 1 tbsp of the cooking fats, put the pan to one side. Cut the duck breasts into slices approx. 1 cm thick and thread onto the skewers in a wavy design. Heat the reserved fat, add the thyme, fry the skewers on both sides for approx. 2 mins. each, remove from the pan, season. Cut the crispy layer of fat into cubes, sprinkle on top of the skewers and serve with the glass noodle salad.