Oriental Duck Salad

Oriental Duck Salad

2 points per serving  (Core recipe)
Serves 4

2 medium skinless duck breast
1 medium red green or yellow pepper(s), deseeded and thinly sliced
1 portion spring onions, bunch, thinly sliced
100 g radishes, (3 1/2oz) thinly sliced
1 medium carrot(s), pared into strips
1 medium portion cabbage, or use Pak Choi (2 heads)
150 g beansprouts, (5 1/2oz)
1 tablespoon fresh coriander, roughly chopped
1/4 stem lemon grass stems, finely chopped
300 g Mango(s), without stone, 1 medium. ripe, peeled and chopped
1/2 portion fresh green or red chilli(s), preferably red, deseeded
2 teaspoon ginger, grated fresh
1 juice from 1/2 lime(s)
1 tablespoon soy sauce

Preheat the oven to Gas Mark 6 / 200°C / Fan oven 180°C. Put the duck breasts into a roasting pan and roast for 20 -25 minutes, or until done. Cover and leave to rest for 10 minutes.

In a large salad bowl, mix together the pepper, spring onions, radish, carrot, pak choi, bean sprouts, coriander and lemongrass.

Put the mango, chilli, ginger and lime juice into a blender and puree until smooth. Add 2-3 tbsp of cold water to thin the consistency if too thick.

Just before serving, slice the duck breasts. Add the soy sauce to the salad, t0ssing to coat. Serve the salad on four plates, topped with the sliced duck and drizzled with the mango dressing.

Cook’s Tip: Substitute baby spinach or Chinese leaves for the pak choi.