Warm Oriental Duck and Mango Salad

Ingredients

• 450 g skinless boneless duck breasts
• 1 teaspoon Chinese five spice powder
• 1 teaspoon sunflower oil

FOR THE DRESSING

• 1 lime, juice of
• 1 teaspoon Thai fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons clear honey

FOR THE SALAD

• 80 g mixed baby greens
• 1 small mango, skinned. stoned and cut into matchsticks
• 100 g bean sprouts
• 4 green onions, shredded
• fresh mint leaves
• toasted sesame seeds, to garnish

Directions

1. 1

   Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.

2. 2

   Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.

3. 3

   To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.