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One of my favourite flavour combinations - duck, mango and avocado with a zingy sesame dressing.
Duck and Mango Salad
1 roasted duck 100g snow peas 2 large, ripe mangos 3 just-ripe avocados 1 red pepper, deseeded 2 spring onions or ¼ red onion 150-200g baby spinach leaves or mixed salad leaves ½ cup chopped mint or coriander leaves 2 handfuls mung bean sprouts (optional) Ginger Sesame Dressing: ¼ cup lime or lemon juice 2 tsp fish sauce 1 tsp soft brown sugar 1 tsp sesame oil 1 tsp grated fresh ginger 1 tbsp rice vinegar 1 tbsp soy sauce or tamari 1 small red chilli, deseeded and finely chopped salt and ground black pepper
© Annabel Langbein Media
Ginger Sesame Dressing:
To make Ginger Sesame Dressing, shake together in a small jar the lime or lemon juice, fish sauce, brown sugar, sesame oil, ginger, rice vinegar, soy sauce or tamari, chilli, salt and pepper. Ginger Sesame Dressing keeps in the fridge for up to a week.
Strip the duck from the bones, discarding skin and fat and reserving bones to make stock if desired. Place duck in a bowl with half the Ginger Sesame Dressing and toss to coat.
Pour boiling water over the snow peas, drain immediately then cover with cold water and drain again. Peel, destone and chop mangos and avocados. Finely slice red pepper and spring onions or red onion.
Place spinach or salad leaves on a serving platter and add snow peas, mango, avocado, red pepper, spring onions or red onion, mint or coriander and mung bean sprouts, if using. Add duck and its dressing, toss with remaining dressing and serve at once.
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