Duck breast skewers with glass noodle salad

Duck breast skewers with glass noodle salad

Total: 40 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / people: 646 kcal
, Fat: 29 g
, Carbohydrate: 65 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Glass noodle salad

200 g glass noodles
water, boiling
2 ½ tbsp rice vinegar
1 lime rinsed with hot water, use grated zest and juice
3 tbsp toasted sesame oil
1 tbsp sambal oelek
½ tsp salt
1 mango, diced
1 pomegranate, seeds removed
60 g pistachios, coarsely chopped
½ bunch chervil, roughly chopped

Duck breast skewers

2 duck breasts (approx. 200 g each)
4 wooden skewers
4 sprigs thyme
¼ tsp salt
a little pepper
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How it's done

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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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