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Duck Noodle Salad with White Miso Dressing

A delightful duck salad perfect for lunch or dinner.

Duck Noodle Salad with White Miso Dressing

Serves 4
3 x 200g fresh duck breasts
2 x 90g bundles soba or green tea noodles
3 cups (¼ small) red cabbage, shredded
2 Lebanese cucumbers, halved lengthways and sliced
3 spring onions, sliced on diagonal
1 to 2 medium red chillies, thinly sliced on diagonal
1 cup coriander leaves
1 tbsp black sesame seeds 

White Miso Dressing
¼ cup tamari

2 tbsp lime juice
3 tsp shiro miso
2 tsp honey
1 tbsp mirin
2 tsp rice wine vinegar
½ tsp sesame oil
1 tsp freshly grated ginger 

Heat a non-stick frying pan over a medium heat. Add duck breasts, skin-side down. Cook for 5 to 7 minutes or until skin is golden and crisp. Turn over. Cook for a further 5 minutes or until done to your liking. Remove to a plate. Rest, covered for 5 minutes. Cut into 1cm thick slices. Meanwhile, prepare the noodles according to packet directions. Drain and cool. To make miso dressing, whisk all ingredients in a jug until smooth. To assemble salad, place duck, noodles, cabbage, cucumber, onion, chilli, coriander and dressing in a large bowl. Toss until well combined. Scatter with seeds just before serving.

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