Tiki Roasted Duck Noodle Salad Recipe
Chinese BBQ Style Glazed Pulled Duck, Crystal Glass Vermicelli Noodles, Baby Bok Choy, Roasted Sesame-Peanut Sauce, and Honey Roasted Peanuts
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Ingredients
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Duck and Marinade
Salad Ingredients
Sesame-Peanut Sauce
Method
Duck Preparation
- 1
Marinate the Duck
In a bowl, combine soy sauce, hoisin sauce, rice vinegar, five-spice powder, minced garlic, and minced ginger. Mix well.
- 2
Prepare the Duck
Add the duck legs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3
Roast the Duck
Preheat the oven to 180°C (350°F). Place the marinated duck legs on a roasting pan and bake for about 1.5 hours until the meat is tender and the skin is crispy.
- 4
Shred the Duck
Once cooked, allow the duck to cool slightly before shredding the meat using two forks. Set aside.
Salad Assembly
- 5
Cook the Noodles
Soak the crystal glass vermicelli noodles in hot water for about 10 minutes or until soft. Drain and set aside.
- 6
- 7
Combine Ingredients
In a large bowl, mix together the soaked noodles, shredded duck, blanched bok choy, and chopped cilantro.
Sauce Preparation
- 8
Mix the Sauce
In a small bowl, whisk together peanut butter, sesame oil, soy sauce, honey, lime juice, and water until smooth. Season with salt and pepper to taste.
Serving
- 9
Serve the Salad
Drizzle the sesame-peanut sauce over the salad mixture and toss to combine. Top with honey roasted peanuts and serve with lime wedges on the side.
