We Love Cooking! + rice


This is such a tasty, fragrant and fresh dish, I have had the idea for this dish for a while now and eventually got round to cooking it last night. The whole process took about 30 mins and was pretty hassle free. The duck is from Silverhill foods, it's a really great product, it's so handy to have in the freezer and is nice and crispy when cooked.There is nothing more appealing to me in fresh cooked food as combining texture's and this dish has it all, crunchiness from the cucumbers, crispiness from the duck, and softness from the aromatic vermicelli noodles.

This recipe is a perfect example of experimentation in cookery. I had a vague idea of what I was doing when I started but the dressing itself came purely from my own tastes. That's the way cooking should be, not meticulously following recipe's to the last word, but adding something here, adding something there till it tastes the way YOU want it!

So fly my pretties and make MAGIC!


  1. 1 Crispy Half duck portion (available at most supermarkets)
  2. 180g Vermicelli rice noodles
  3. 1/2 a Cucumber
  4. Bunch of Spring Onions

For Dressing

  1. The juice of half a lime
  2. 2 cloves of garlic minced
  3. 1 thumbsized piece of ginger peeled and minced
  4. 2 tablespoons of rice wine vinegar
  5. 2 tablespoons of oyster sauce
  6. 1 teaspoon of sesame oil

Before you start put the duck in a roasting tin and throw in the oven for 25 mins at 210 degrees C. Soak the noodles in hot water while you are preparing the veg and dressing.

In a small bowl mix the ingredients for the marinade and set aside.

Cut the cucumber in half again and slice very thin, trim the spring onions and slice thinly, set aside. Drain the noodles, rinse them in cold water and then mix them with the marinade in a large bowl.

Take the duck out of the oven, slice thinly and add to the noodles along with the cucumber and spring onion. Serve straight away!

Also check out The Humble Housewife writing a fabulous guest blog on the ravishing Damian Mulley's Blog.

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