Roast Duck With Orange And Noodle Salad Recipe

Name: Roast Duck With Orange And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: duck Roast; 1 tablespoon salt; 1 tablespoon sugar; 1 teaspoon szechuan pepper ground; 1 teaspoon chinese five spice powder; 4 pounds duck whole fresh, rinsed, dried; 1 inch fresh ginger sliced; 1 clove garlic sliced; 1 spring onion chopped; dressing; 2 tablespoons orange juice; 1 tablespoon soy sauce; 2 teaspoons malt vinegar; 1 teaspoon fresh ginger grated; 1/2 teaspoon sesame oil; salad; 1 bunch asparagus trimmed, finely sliced; 2 oranges segmented; 7 ounces sugar snap peas trimmed, halved lengthwise; 1 bunch watercress trimmed; 3 1/2 ounces vermicelli noodles cooked

Servings: persons

duck Roast
1 tablespoon salt
1 tablespoon sugar
1 teaspoon szechuan pepper ground
1 teaspoon chinese five spice powder
4 pounds duck whole fresh, rinsed, dried
1 inch fresh ginger sliced
1 clove garlic sliced
1 spring onion chopped
dressing
2 tablespoons orange juice
1 tablespoon soy sauce
2 teaspoons malt vinegar
1 teaspoon fresh ginger grated
1/2 teaspoon sesame oil
salad
1 bunch asparagus trimmed, finely sliced
2 oranges segmented
7 ounces sugar snap peas trimmed, halved lengthwise
1 bunch watercress trimmed
3 1/2 ounces vermicelli noodles cooked

1
Preheat oven to 350u00b0F. Line a baking dish with foil or parchment paper.
2
Combine salt, sugar, szechuan pepper and five-spice powder then rub over skin and cavity of duck. Place ginger, garlic and spring onion in cavity. Transfer to prepared dish and roast for 1 hour 30 mins, basting with juices every 20 mins.
3
Increase oven to 425u00b0F and roast for another 15-20 mins, basting once, until skin is crisp and golden. Remove from oven and let rest, covered loosely with foil, for 15 mins. Remove duck breast and any remaining meat with skin attached. Slice thinly.
4
Meanwhile, to make the dressing, whisk together all ingredients. Season. Set aside.
5
For the salad, combine all ingredients in a large bowl.
6
To serve, drizzle salad with 1/2 of the dressing and toss to coat. Add duck and drizzle with remaining dressing.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: duck Roast, 1 tablespoon salt, 1 tablespoon sugar, 1 teaspoon szechuan pepper ground, and more.

Yes, Roast Duck With Orange And Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Duck With Orange And Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions