Duck And Mango Salad - cooking recipe
Ingredients
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1 None chinese barbecued duck
2 None English cucumbers
10 cups tat soi or pak choi, trimmed
2 cups bean sprouts
2 None mangoes, peeled, stoned removed and thinly sliced
2/3 cup cashews, toasted
None None store bought Chinese pancakes, to serve (optional)
None None Mango dressing
1/4 cup mango nectar
1/4 cup olive oil
2 tsp brown sugar
1 None long red chili, deseeded and finely chopped
Preparation
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Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.
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