Warm Duck Noodle Salad

This Asian-inspired warm salad makes a great midweek meal but is definitely good enough to be dinner party fare, as a main course or a starter.  The marinade and the dressing can be made in advance, in fact they are better if they are, then cooking the duck and assembling the salad takes minutes.
Allow one large duck breast per person or half a one for a starter.

Serves 2 for a main course

Ingredients

For the Duck

2 Large Duck Breasts, cut into strips

1 tablespoon Groundnut Oil (or any flavourless oil)

2 tablespoons Sweet Hoisin Sauce

3-5 drops of Toasted Sesame Oil

1 teaspoon Dark Soy Sauce

1 clove Garlic, sliced

Juice of a quarter of a Lime

For the Dressing

1 teaspoon Dijon Mustard

2 tablespoons Sweet Hoisin Sauce

1 tablespoon Light Brown Sugar

1 clove Garlic, minced 

1 Red Chilli, finely chopped (optional)

3-5 drops Toasted Sesame Oil

Juice of the rest of the Lime

Salt and Pepper

2 tablespoons Groundnut Oil 

For the Salad

A few big handfuls of Baby Spinach (about half a bag)

A two inch chunk of Cucumber, cut into strips

2-3 Spring Onions, cut into strips

1-2 Nests of Dried Egg Noodles

• For the marinade, put all the ingredients into a bowl and mix until combined then tip in the strips of duck.  Stir it to thoroughly coat the duck then cover and refrigerate until it is needed (can be done the day before).
• Put all the ingredients for the dressing, except for the oil into a bowl and mix with a balloon whisk or fork until smooth then gradually add the oil until incorporated.  Cover and refrigerate until needed.
• When you are ready to assemble the salad, put the spinach into a large bowl and toss in the spring onions.
• Preheat a dry large frying pan on a high heat.
• Cook the noodles according to the instructions on the packet then drain thoroughly and tip back into the pan.  Pour the dressing into the hot noodles and mix it around to coat.
• Tip the noodles into the spinach and toss it all together thoroughly then stir through the cucumber.  Divide it all between two plates or bowls.
• Take the strips of duck out of the marinade and tip them into the hot pan then stir-fry for 3 to 5 minutes until cooked.  Quickly transfer the strips of duck onto each salad, pouring over any juices.  Serve immediately.