Crispy duck, cucumber and mango noodle salad with sesame and hoisin dressing

50 MINUTES | SERVES 3 | EASY

crispy half duck 1 pack (about 500g) fresh cooked egg noodles 300g pack sugar snap peas 100g, halved lengthways cucumber 1/2, halved lengthways, seeds scraped out and cut into batons

mango 1, cut into batons

spring onions 3, finely chopped, plus extra slices to serve

red chilli 1, finely chopped DRESSING hoisin sauce 3 tbsp sesame oil 1 tbsp rice vinegar 3 tbsp ginger finely grated to make 1 tsp

• Heat the duck following the pack instructions then cool until just-warm. Mix together the dressing ingredients in a bowl.

• Meanwhile, put the noodles in a colander and pour over boiling water from a kettle to remove any excess starch. Drain and rinse under cold water, then drain again.

• Put the sugar snap peas in a bowl and cover with boiling water. Leave for 2 minutes then rinse under cold water and drain.

• Put the noodles, sugar snap peas, cucumber, mango and spring onions in a large bowl. Add 1/2 the dressing and toss, then pile onto plates and top with shredded chunks of the duck (discarding any bones or fat), chilli sprinkled over, more dressing and extra spring onions, to serve.

PER SERVING 569 KCALS | FAT 20.2G SATURATES 4.1G | CARBS 71.2G | SUGARS 24.4G FIBRE 4.4G | PROTEIN 23.5G | SALT 2G