Duck and Plum Noodle Salad is a warm salad made with tender duck breast, roasted plums, fine noodles, and salad leaves. It’s a light and refreshing dish and ideal to serve to celebrate Chinese New Year.
When is Chinese New Year?
Chinese New Year or Spring Festival has a long history going back 4000 years. In the 21st Century, it starts on the first of the Lunar calendar and continues until the 15th of the first month.
Why eat Duck and Noodles at New Year?
A lot of care is taken over the menu for Chinese New Year. The dishes are created to give blessings for the coming year.
Duck also has a symbolic meaning and represents loyalty. Putting duck on the menu is a sign of a special meal.
Noodles are described as ‘gold silk’ and are seen as auspicious and express the wish for prosperity. There are also special noodles called cháng shòu miàn which means longevity. Eat them without cutting or chewing, and you will have a long life.
Duck and Plum Noodle Salad
We love the taste of this salad, it is so delicious. The tender roasted duck and juicy plums contrast with the savoury vermicelli noodles and peppery rocket.
Make Duck and Plum Salad for a dinner party Roast the duck and plums earlier in the day then assemble the salad before serving.
More Chinese Inspired Recipes from Farmersgirl Kitchen
Marinade the chicken overnight then put everything Slow Cooker Honey and Garlic Chicken in the slow cooker in the morning.
Fried Chicken with Cashew Nuts produces the most tender velvety chicken with an authentic Chinese flavour.
Satay Kajang is a recipe I enjoyed in Malaysia a country where they also celebrate Chinese New Year. Skewers of chicken or pork with a rich peanut sauce.
More Chinese Style Recipes
Poor Man’s Cripsy Duck (Hoisin Pork Tortillas) – Fab Food 4 All
Chinese Walnut Cookies – Tin &Thyme
The Big Asian Feast – Feast Glorious Feast
Chinese Style Lamb Fried Rice – Easy Peasy Foodie
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DUCK AND PLUM NOODLE SALAD
- 2 tbsp olive oil
- 4 duck breasts skin removed
- 8 plums halved and stoned
- 1 star anise
- 3 tbsp port
- 2 tbsp soy sauce
- 125 gram rice noodles
- 1 Thumb-sized piece root ginger peeled and cut into matchsticks
- 15 gram fresh coriander leaves only
- 15 gram fresh mint roughly chopped
- 4 handfuls rocket leaves
- Heat the oven to 190 degrees Celsius / 375 degrees Fahrenheit / gas 5 (170 degrees Celsius for fan ovens).
- In a small, ovenproof frying pan, heat 1tbsp of the oil. Season the duck breasts and fry for 2 – 3 minutes each side, until starting to brown. Transfer to the oven for a further 15 minutes, then remove and set aside.
- Meanwhile, sit the plums, cut side up, in a small roasting tin with the star anise. Drizzle over the port and soy sauce. Roast for 10 – 15 minutes, adding a splash of water to the tin if it becomes dry. Set aside.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Heat the remaining oil in a small frying pan and fry the ginger for 2 minutes, until golden. Drain on kitchen paper.
- Toss the noodles with the herbs and rocket. Divide among 4 serving plates and add the plums. Slice the duck breasts and arrange on top with the fried ginger, then spoon over any pan juices from the plums.