Oriental duck salad
Duck Breast, Skinless, raw
Peppers, all types
1 medium, deseeded and thinly sliced
1 medium, bunch, thinly sliced
100 g, thinly sliced
1 medium, pared into strips
1 portion(s), medium, or use Pak Choi (2 heads)
1 tablespoon(s), roughly chopped
Lemon grass stems
¼ stem, finely chopped
300 g, 1 medium. ripe, peeled and chopped
Chilli, green or red
½ individual, preferably red, deseeded
2 teaspoon(s), grated fresh
½ medium, juice
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Put the duck breasts into a roasting pan and roast for 20-25 minutes, or until done. Cover and leave to rest for 10 minutes.
- In a large salad bowl, mix together the pepper, spring onions, radish, carrot, pak choi, bean sprouts, coriander and lemongrass.
- Put the mango, chilli, ginger and lime juice into a blender and puree until smooth. Add 2-3 tbsp of cold water to thin the consistency if too thick.
- Just before serving, slice the duck breasts. Add the soy sauce to the salad, tossing to coat. Serve the salad on four plates, topped with the sliced duck and drizzled with the mango dressing.