Warm Oriental Duck and Mango Salad
"This recipe is one of Ainsley Harriott's and is great for the summer. The mixture of duck and mango is fabulous."
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 450 g duck breasts, skin and bones removed
- 1 teaspoon five-spice powder
- 1 teaspoon sunflower oil
-
Dressing
- 2 tablespoons lime juice
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons clear honey
-
Salad
- 80 g baby salad leaves
- 1 small mango, skinned,stoned and cut into matchsticks
- 100 g bean sprouts
- 1 Spanish onion, finely sliced
- 1⁄2 cup mint leaf
- 1 tablespoon sesame seeds, toasted
directions
- Slice the duck into 1 cm wide strips and toss with the five spice.
- Heat the oil in a wok or frying pan and stir-fry the duck for 2 minutes, or until nicely browned but still pink in the middle.
- Transfer to a large bowl and stir in the combined dressing ingredients.
- Set aside to cool to room temperature.
- To serve- Combine the salad leaves with the mango, beansprouts and duck mixture.
- Top with the onion, mint and sesame seeds.
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Reviews
-
Nice. I used chicken so it probably wasn't as flavorful as possible. I would make it spicier next time.
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
