Serves 4

Prep Time: Approx. 30 mins

  • 4 pre cooked confit duck legs - meat picked and shredded
  • 200g warm rice vermicelli noodles - precooked in water flavoured with green tea
  • 3 scallions - cut thinly at an angle
  • 2 red chillies - seeds removed and sliced into thin circles
  • 2 cucumbers - cut into batons or use a veg peeler and peel into ribbons
  • 85g toasted peanuts
  • 60g Chinese cabbage or red cabbage - finely shredded
  • 1 carrot, peeled, cut into matchsticks or grated
  • 60g mint leaves - picked
  • 60g coriander leaves - picked

For the dressing:

  • 75ml soy sauce
  • 30 ml rice wine vinegar
  • 30 ml vegetable oil
  • 15 ml roasted sesame oil
  • 50g caster sugar
  • 15 ml water
  • 1/2 tsp fish sauce
  • 1 tbsp mirin
  • 15g ginger - finely grated
  • 1 stick lemongrass - finely chopped
  • Zest and juice of one lime

To serve:

  • 30g toasted white and black sesame seeds
  • Crispy fried shallots/onions - shop bought
  • Crispy fried wonton wrappers - if you can get them


  1. To make the dressing whisk all the ingredients together in a bowl and set aside until needed. This is actually better made the night before.
  2. Place the duck on a tray and warm slightly in a hot oven. Place all the salad ingredients in a bowl and tear in the fresh herbs.
  3. Add the dressing and mix together. Add the noodles and the warm duck.
  4. Place in your serving dish and garnish with the sesame seeds, crispy shallots and wonton crisps.
  5. Serve and enjoy!