Duck And Mango Salad - cooking recipe

Ingredients

2 tbsp tamarind puree
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 tbsp grated palm sugar or packed brown sugar
1/2 tsp ground cumin
1 None large red chili, seeded, finely sliced
1 None whole chinese roasted duck
2 None medium ripe mangoes
1 None large bunch watercress, leaves picked
1 3/4 cups macadamias, roughly chopped

Preparation

Place tamarind puree in a large bowl with the soy sauce, ginger, palm sugar and cumin. Stir to combine, then add the sliced chili.
Remove the skin from the duck, scraping away any excess fat. Cut the skin into thin strips with kitchen scissors. Put the skin strips on a baking sheet and briefly cook under a hot broiler until crisp. Remove and place on paper towel to drain off any fat.
Pull the meat from the duck and shred, then add it to the bowl with the tamarind dressing.
Remove the flesh from the mangoes and thinly slice into strips.
To serve, combine the sliced mango, watercress, macadamias and shredded duck meat, and gently toss together.