Duck And Mango Salad - cooking recipe

Ingredients
    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
    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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