Duck and mango noodle salad

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.