Warm Oriental Duck and Mango Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
450 g skinless boneless duck breasts |
1 teaspoon chinese five spice powder |
1 teaspoon sunflower oil |
1 lime, juice of |
1 teaspoon thai fish sauce |
1 tablespoon soy sauce |
2 teaspoons clear honey |
80 g mixed baby greens |
1 small mango, skinned. stoned and cut into matchsticks |
100 g bean sprouts |
4 green onions, shredded |
fresh mint leaves |
toasted sesame seeds, to garnish |
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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