Ingredients

• 2 x 90g bundles dried somen noodles
• 1 pkt Luv-a-Duck Fresh Duck Breasts, skin scored
• 1 garlic clove, crushed
• 80ml (1/3 cup) satay sauce
• 1 lime, juiced, plus lime wedges, extra, to serve
• 1 red capsicum, deseeded, thinly sliced
• 1 Lebanese cucumber, thinly sliced
• 1 mango, thinly sliced
• 1 small red onion, thinly sliced
• Small handful of snow pea sprouts, trimmed
• Small handful of fresh mint leaves
• 80g (1/2 cup) honey-roasted macadamias, chopped

Method

• Step 1 Cook the noodles in a large saucepan of boiling water following packet directions or until just cooked. Drain and rinse under cold water.
• Step 2 Meanwhile, place the duck in a bowl. Add the garlic, 2 tablespoons satay sauce and 1 tablespoon lime juice. Mix well to coat.
• Step 3 Preheat a non-stick frying pan or chargrill pan over medium-high heat. Cook the duck, skin side down, for 3-5 minutes or until golden and lightly crisp. Turn and cook for 3-5 minutes or until just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Slice the duck.
• Step 4 Combine the remaining satay sauce in a bowl with 60ml (¼ cup) water and lime juice, to taste.
• Step 5 Arrange the noodles, duck, capsicum, cucumber, mango, onion, snow pea sprouts and mint on a serving platter. Drizzle with the satay dressing and sprinkle with macadamias. Serve with extra lime wedges.