Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
When you rummage through Asian recipes, you usually notice that countless ingredients are required. This paste, that spice – the list of new things to get is long.
And often you can only buy the ingredients in specialty shops.
For our duck dish, we already have many of the ingredients at home or you can get them in any well-stocked supermarket.
Before we start cooking, it’s best to get everything ready to hand.
First of all, I toasted the sesame seeds and covered the pot with the plates until ready to serve.
This has the great advantage that both the sesame and the plates are nice and warm. Below you will find the exact ingredients and the step-by-step instructions. Have fun cooking!
Glass noodle salad with mango and duck breast
Cooked, photographed and written down by chef Thomas Sixt.
Slowly fry the duck breast on the skin side until crispy and continue frying with the skin side down until ready to serve. See cooking video for explanation.
Peel the ripe mango and cut off strips (use a vegetable peeler), leave the mango strips in the marinade.
Preparation step 7 Duck breast roasted pink and sliced.
Cut breast
Lightly salt the duck breast and let it rest briefly on the board. Cover with aluminum foil if necessary.
Then cut open the breast with oblique cuts.
Peel the ripe mango and cut off strips (use a vegetable peeler), leave the mango strips in the marinade.
Add the sliced duck breast and finish with a sprinkling of sesame seeds.
I wish you a good appetite!
Video
If you are still unsure about how to prepare the duck breast as a whole, you can have a look at the article How to Roast Duck Breast, where I show you the step-by-step process with lots of photos.
The duck breast for our glass noodle salad with mango is the first thing I want to do.
I’m preparing these today as a whole.
There is another similar dish where I slice the duck breast before roasting.
The motto there is to prepare duck breast quickly.
The duck breast first, I do that so that it has enough time to cook for a long time.
We like to eat them nice and crispy and fried pink – that just takes a little patience and a little trick.
It is also a Barbarie duck breast, which is not typical for Chinese Asian cuisine, but is easily available from us.
Roast Duck Breast Instructions:
It is important that we cut the duck skin slightly lengthwise and then crosswise, not too deeply.
By slitting, the skin can release fat when frying and becomes nice and crispy.
Only when we have taken care of the duck breast that far do we usually season it with salt and start searing it, skin side down, in the strongly preheated pan.
Now I’ll tell you the trick for a crispy result at the end:
What does short-long-short mean?
We first roast the duck breast on the skin side for a relatively short time at high temperature (4-5 minutes).
The duck breast is already taking on a lot of colour. Then we turn the duck breast and let it cook for a long time (10-12 minutes) at a reduced temperature.
Only shortly before serving do we turn the duck again to roast it again briefly (2-3 minutes) on the skin side.
This makes our duck breast wonderfully crispy.
Before the last roasting, salt can be seasoned again. Salt is important for “getting crispy”.
In the video I show the variant prepared with little salt.
The pouring over with the drippings increases the flavor and is done in addition.
My post fry duck breast shows the preparation step by step with photos.
The crispy formula for roast duck breast is: short – long – short
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
I've been wondering for a long time what mango is actually doing in normal dishes (and not desserts). 😀 It took me a really long time before I dared to try it… then I had a mango bowl and was super excited… I don't know why, but it just fits… 😉 works here too the mango really makes a difference and tastes great with the duck breast..
Reply
Thank you for your confirmation dear Ariane! Kind regards Thomas
Reply
Wonderfully delicious, I like cooking like Thomas Sixt. Do you have another recommendation for an easy Asian marinade? Thanks!
Reply
Hello Lueg, thank you for your nice message. For a simple Asian marinade, please try the –> Nuoc Mam I hope you like it! Kind regards Thomas
Reply
Brilliantly delicious with glass noodles. Can I also use rice noodles for this dish? Thank you Paul
Reply
Hello Kruzo, thanks for your feedback, I'm happy, I like the rice noodles just as great. You can also see the –> rice noodle salad and the new recipe for –> Pad Thai Good luck and best regards Thomas
Reply
Hello Thomas, the salad with duck and glass noodles was a great success. We really like the dressing and now we use it all the time for lettuce and cucumbers. Thank you very much for the instructions, pictures and cooking tips.
Reply
Hello Carmen, I am very happy about that, especially if you also use the dressing for other salads. I also like it very much, it also tastes good with less oil and is easily digestible. Kind regards and continued success! Thomas
Reply
Top instructions and fun, informative cooking video. Thomas did that for us. I made the salad perfect. Thanks for the cooking tips and the professional tricks. I'm already looking forward to the next dish. LG Paul
Reply
Hello Paul, thank you for your kind words, feel free to look further at Duck Recipes and find even more ideas. Good succeed! Greetings Thomas
Reply
Hi! Did it step by step yesterday. My husband and I absolutely loved it! We look forward to more exotic, varied recipes from you! Keep it up! Kind regards from the north Frauke and Rainer
Reply
Hello Frauke and Rainer, I was very happy about your message. Exotic 🙂 I try and send greetings from the kitchen!
Reply
Hello Thomas, today I would like to leave you a message and thank you for the instructions. The cooking video is great and the pictures give security when cooking yourself. My cooking question: In the supermarket I have now discovered roast ducks in the frozen section, what do you think of such a prepared ingredient? Thank you for replying and greetings from Marianne
Reply
Hello Marianne, the prepared and already roasted duck from the freezer is not really an alternative. I've tried different variations here, but to be honest I'm not really happy with any of them. Roasting the raw breast promises a better taste, and you can also serve the meat roasted until tender. Thank you for your positive message! Thomas Sixt sends you best regards and good luck
I've been wondering for a long time what mango is actually doing in normal dishes (and not desserts). 😀 It took me a really long time before I dared to try it… then I had a mango bowl and was super excited… I don't know why, but it just fits… 😉 works here too the mango really makes a difference and tastes great with the duck breast..