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Photo of Oriental duck salad by WW

Oriental duck salad

3
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
The flavours, colours and textures in this Asian-style salad are simply sensational. You'll love it!

Ingredients

Duck Breast, Skinless, raw

2 medium

Peppers, all types

1 medium, deseeded and thinly sliced

Spring Onions

1 medium, bunch, thinly sliced

Radish

100 g, thinly sliced

Carrots, raw

1 medium, pared into strips

Cabbage

1 portion(s), medium, or use Pak Choi (2 heads)

Beansprouts

150 g

Coriander, fresh

1 tablespoon(s), roughly chopped

Lemon grass stems

¼ individual, finely chopped

Mango

300 g, 1 medium. ripe, peeled and chopped

Chilli, green or red

½ individual, preferably red, deseeded

Root Ginger

2 teaspoon(s), grated fresh

Lime

½ medium, juice

Soy Sauce

1 tablespoon(s)

Instructions

  1. 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.
  2. In a large salad bowl, mix together the pepper, spring onions, radish, carrot, pak choi, bean sprouts, coriander and lemongrass.
  3. 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.
  4. 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.

Notes

Cook’s Tip: Substitute baby spinach or Chinese leaves for the pak choi.

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