Glass Noodle Salad with Mango and Duck Breast Recipe

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

I present my glass noodle salad with mango recipe in this article.

This dish is easy to make and ready in about 30 minutes.

I can tell you from experience that we often don’t dare to prepare Asian food.

“Like my favorite Asian next door, I can’t do it anyway,” some people think.

With this dish I would like to take away your shyness a bit.

In the video I show you everything step by step. Good succeed!

1. Recipe Glass Noodle Salad with Mango

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.

Servings 2
Calories 515
Total Time 30 Min.
Preparation Time 20 Min.
Cook Time 0 Min.

Simple guide to prepare exotic noodle salad.

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5.00 from 1015 ratings

Glass noodle salad recipe picture
Glass noodle salad with mango and duck breast Recipe Image © Thomas Sixt


1 Piece barbarie duck breast
80 g glass noddles (or rice noodles)
1 Piece carrot
2 Piece Lime
1 bunch Coriander
1-3 tbsp corn oil
3 tbsp Soy sauce
150 g Mango
1 tbsp Mango
1 TL primal salt (or soy sauce to taste)


Cut the skin of the duck breast crosswise.
Score the skin of the duck breast.

Incise breast

Prepare the duck breast, lightly score the skin.

Turn the duck breast over.
Duck breast after searing the skin when turning.

Sear breast

Slowly fry the breast in a pan.

cooked glass noodles
Boiled glass noodles and rinsed under cold water.

Prepare noodles

Soak the glass noodles in hot water according to the instructions on the packaging.

Optionally, you can also use rice noodles.

carrot strips
Cut carrots into strips

Prepare vegetables

Peel the carrot and cut into strips, cook until firm.

Prepare salad dressing
Salad dressing while stirring in the bowl.

Prepare dressing

Mix together the lime juice, chopped cilantro, oil, and soy sauce and set aside.

-> You can change the amount of oil according to your personal taste and control the taste with a little water.

Pour the resulting gravy and duck fat over the duck breast.
Duck breast roasted crispy… that tastes delicious! © Thomas Sixt Food Photographer

Duck crispy

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.

properly carve the duck breast, the meat is cut diagonally.
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.

Glass noodle salad with mango and duck breast recipe picture
Glass noodle salad with mango and duck breast Recipe Image © Thomas Sixt


Serve the mango and glass noodle salad.

Add the sliced duck breast and finish with a sprinkling of sesame seeds.

I wish you a good appetite!


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.


2. Nutritional Values and Calories for this Dish

3. Tips for Preparing Crispy Duck Breast

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:

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

Fry the skin crispy tip from chef Thomas Sixt
Score the skin of the duck breast.
Score the duck breast so you can roast the breast perfectly crispy! © Thomas Sixt food photographer
Pour the resulting gravy and duck fat over the duck breast.
Duck breast roasted crispy… that tastes delicious! © Thomas Sixt Food Photographer

4. Dressing Tips for Glass Noodle Salad

The dressing for our glass noodle salad with mango is something very special – and really simple at that.

The mango itself is already a sweet fruit – that’s why I consciously do without even more sweetness in the dressing and thus save sugar.

I use lime juice, soy sauce, oil and chopped cilantro for this dressing.

The acidity of the dressing in combination with the mango harmonizes perfectly with each other and gives the whole dish a fresh touch.

Alternative to this dressing: Nuoc Mam

Salad dressing tip from chef Thomas Sixt
Ingredients Vietnamese Fish Sauce Nuoc Mam
I will show you how to prepare Noc Mam elsewhere in the cooking blog © Thomas Sixt Food Photographer

5. More Duck and Goose Ideas

6. More Pasta Salad Ideas

Comments, Cooking Questions and Answers

5.00 from 1015 ratings

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..


    • Thank you for your confirmation dear Ariane! Kind regards Thomas


  • Wonderfully delicious, I like cooking like Thomas Sixt. Do you have another recommendation for an easy Asian marinade? Thanks!


    • 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


  • Brilliantly delicious with glass noodles. Can I also use rice noodles for this dish? Thank you Paul


    • 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


  • 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.


    • 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


  • 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


    • 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


  • 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


    • Hello Frauke and Rainer, I was very happy about your message. Exotic 🙂 I try and send greetings from the kitchen!


  • 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


    • 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