Ingredients:
⅓ cup of chili jam
¼ cup of lime juice
4 duck breast fillets, trimmed and scored
200 g of cooked rice noodles
1 bunch of chopped snake beans
1 cup of basil leaves (better Thai basil)
Fried onion
Elaboration:
Place the chilli jam and lime juice in a small bowl, mix to combine and set aside. Heat a large frying pan over high heat. Add the duck and cook, skin-side down, until the skin is golden. Carefully drain the fat and turn over.
Brush the duck with half the chilli mixture and cook for until cooked to rare. Remove from the pan and set aside to rest for 5 minutes.
Place the noodles, snake beans and remaining chilli mixture in a large bowl and toss to combine. Divide the mixture between bowls and top with the duck, basil leaves and fried onion to serve.
Font: Donna Hay
