1 Organic duck breast, slice the fat seasoning with salt and pepper
100g rice noodles
1 lime, juice and zest
1/2 – 1 red chili, finely sliced
5cm grated fresh ginger
50g snap peas, finely sliced
100g defrosted edamame beans
1/2 cucumber, sliced into noodle size
4 spring onions, finely sliced
1 handful bean sprouts
1 handful red beets sprouts
1/2 mango cut into squares
1 tbsp roasted sesame oil
2 tbsp organic soya sauce
1/2 tbsp extra virgin olive oil
1 bundle fresh coriander
Place the duck breast fat down on a cold frying pan and heat it up to medium heat, when the fat is nice and crispy turn the breast to the other side and cook until preferred liking.
Cook the noodles for 3 minutes drain and rinse in cold water.
Mix roasted sesame oil, soya, olive oil, lime juice, chili and ginger, add the noodles and let it sit and take some flavor from the oil mixture.
Cut all the vegetables into preferred size and mix it into the noodle salad.
Take the duck breast off the pan and let it rest for 10 minutes before slicing it.
Seasoning with salt, pepper and garnish with fresh coriander and Lime zest.