Ingredients for Warm Oriental Duck And Mango Salad
- Duck Breasts
- Five Spice Powder
- Sunflower Oil
- Lime Juice
- Fish Sauce
- Soy Sauce
- Clear Honey
- Baby Salad Leaves
- 1 ripe mango (cubed)
- Bean Sprouts
- Spanish Onion
- Mint Leaf
- 1 tbsp sesame seeds
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How to Make Warm Oriental Duck And Mango Salad
- Slice 200g duck breast into 1cm wide strips. Toss with 1 tsp five-spice powder.
- Heat 1 tbsp vegetable oil in a wok or frying pan over medium-high heat. Stir-fry the duck for 2-3 minutes, until nicely browned but still pink in the centre. Avoid overcrowding the pan; cook in batches if necessary.
- Transfer the duck to a large bowl. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil. Pour over the duck and stir to coat.
- Set aside to cool to room temperature.
- In a large serving bowl, combine 100g mixed salad leaves, 1 ripe mango (cubed), and 50g bean sprouts. Add the duck mixture.
- Top with 1/4 red onion (thinly sliced), 2 tbsp chopped fresh mint, and 1 tbsp sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
46g
Fat
18g
Carbs
5g
