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Vietnamese Gressingham Duck
- 2 Gressingham Duck breasts
- Pinch of salt
- For the salad
- 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
- For the dressing
- 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
Directions:View on BBC Good Food
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