Duck salad with mango and chilli soy dressing (Kopie)

Adapted from Meals in Heels cookbook
duck salad with mango and chilli soy dressing
prep time 20 minutes cook time 30 minutes
serves 4 as a main or 6 starters
200 g (7 oz) watercress, mizuna or rocket (arugula)
1 ripe, firm mango, cut into pieces
1 small Lebanese cucumber, cut into ribbons
6 spring onions (scallions), finely sliced
4 Chinese roasted duck legs, meat shredded
2 tablespoons sesame seeds
90 g (1 cup) bean sprouts, trimmed
chilli soy dressing
½ thumb sized red chilli, seeded and finely chopped
2 tablespoons caster sugar
80 ml (21/2 oz/1/3 cup) light soy sauce
1 tablespoon balsamic vinegar
1 tablespoon sesame oil
juice of 1 lime
Preheat oven to 180c/350f. Cook the duck for 30 minutes on a baking tray and then shred the meat. If making ahead then refrigerate in foil until using. In a small bowl or jam jar, combine the dressing ingredients, shake or whisk well and set aside.
Arrange the salad leaves on individual plates or a large platter. Scatter over the mango, cucumber and spring onion.
Just before serving place the shredded duck in a baking dish covered with foil for 5 minutes to warm through and arrange a handful over each plate. Just before serving pour over the dressing and sprinkle over the bean sprouts and sesame seeds to serve.
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