for 4 person

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 breast (approx. 200 g each)
4	wooden skewer
4 sprig	thyme
¼ tsp	salt
a little	pepper

How it's done

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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