Duck breast skewers with glass noodle salad

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 646 Kcal, 28g Protein, 65g Carbohydrates, 29g Fat


  • Glass noodle salad
  • 200 g glass noodles
  • water, boiling
  • 2.5 tbsp rice vinegar
  • 1 lime rinsed with hot water, use grated zest and juice
  • 3 tbsp toasted sesame oil
  • 1 tbsp sambal oelek
  • 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
  • 0.25 tsp salt
  • 4 sprigs thyme
  • a little pepper

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  • 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.

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