“It's essential that foo looks good as well as tasting terrific - and this salad looks and tastes fabulous. It's also low in fat and quick to prepare.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.
  2. Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.
  3. To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.

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