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Ingredients

• 2 Gressingham Duck breasts
• Pinch of salt
• 200g rice noodles
• 4 spring onions, finely sliced into rings
• 1 ripe mango, diced approx 1cm
• 1 finely diced red pepper
• Small sprig of coriander, leaves removed
• Small sprig of mint, leaves removed
• 5 tbsp fish sauce
• 1 tbsp rice vinegar
• Juice of 2 limes, plus a few lime wedges to garnish
• 2 tbsp caster sugar
• 1 red chilli, finely chopped
• 1 tsp garlic, finely chopped
• 2 tbsp water
• 1 tsp sesame oil

Description

Makes A Light Summertime Supper

All Recipes UK