Warm Oriental Duck And Mango Salad - cooking recipe

Ingredients

450 g skinless boneless duck breasts
1 teaspoon Chinese five spice powder
1 teaspoon sunflower oil
FOR THE DRESSING
1 lime, juice of
1 teaspoon Thai fish sauce
1 tablespoon soy sauce
2 teaspoons clear honey
FOR THE SALAD
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

Preparation

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.
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.
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.